Caitlin Bensel
Active Time
45 Mins
Total Time
45 Mins
Serves 6 (serving size: 1 1/4 cups)

Enjoy a bowlful of briny clam flavor balanced with a little light cream, aromatics, and a hint of bacon.

How to Make It

Step 1

Combine clams, 3 cups water, and clam juice in a Dutch oven; bring to a boil over high. Cover and reduce heat to medium-low. Simmer 6 minutes or until clams open. Discard unopened clams. Remove clams; let cool. Remove meat; chop. Discard shells. Pour broth through a cheesecloth-lined strainer; discard solids.

Step 2

Add bacon to Dutch oven over medium-high; cook until crisp. Remove bacon and crumble. Add butter, onion, and celery to bacon drippings in pan; sauté 8 minutes. Stir in flour and pepper; sauté 1 minute. Add wine; cook 1 minute. Add potatoes and reserved clam broth; bring to a boil. Cover and reduce heat to low. Simmer until potatoes are tender, 15 minutes.

Step 3

Transfer 1 cup vegetables and liquid to a blender. Remove center piece of lid. Secure lid; place towel over opening. Process until smooth. Return puree to soup; add half-and-half and reserved clams. Return soup to a simmer. Garnish with parsley and bacon.

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