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
- slices bacon: 4 piece
- onion: 0.5 cup (chopped)
- potatoes: 4 piece (cubed)
- all-purpose flour: 1 Tbsp
- bottled clam juice: 1 cup
- half-and-half: 1 cup
- clams: 2 cans (6 ounce cans, minced)
- salt and pepper: (to taste)
- heavy cream: 0.5 cup (optional)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
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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.)
