Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.
Ingredients
- 4 slices bacon
- 0.5 cups chopped onion
- 4 potatoes , peeled and cubed
- 1 tablespoon all-purpose flour
- 1 cup bottled clam juice
- 1 cup half-and-half
- 2 , 6 ounce
- salt and pepper to taste
- 0.5 cups heavy cream , Optional
- 2 tablespoons chopped fresh parsley
Instructions
-
1
In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
-
2
In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
-
3
Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
-
4
Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
Nutrition Facts
Per serving
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