Enjoy a bowlful of briny clam flavor balanced with a little light cream, aromatics, and a hint of bacon.
2 pounds littleneck clams
3 cups water
1 cup bottled clam juice
1 bacon slice (1 oz.)
1 tablespoon unsalted butter
1 cup diced yellow onion
1 cup diced celery
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/2 cup dry white wine
1 1/2 pounds russet potatoes, peeled and chopped
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley
Added sugars 0g
Calcium 12% DV
Potassium 19% DV
How to Make It
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.
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.
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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