Ingredients
The following ingredients have 9 Servings
- 4 10 oz cans Whole Baby Clams, with juice
- 4 slices bacon (diced)
- 1 onion (diced)
- 3 pounds red potatoes (peeled and cut into small cubes)
- 4 cups clam juice
- 4 tablespoons flour
- 2 cups whole milk
- 2 cups heavy cream
- 1 clove garlic (minced and mashed)
- 1 Tablespoon butter
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Oyster Soup Crackers (optional)
Instruction
- In a large soup pot, sauté bacon until almost crisp; add a pat of butter and onion, and continue to sauté until onion is soft, but not browned.
- Add garlic and sauté for about 30 seconds, do not brown.
- Add potatoes and clam juice (if potatoes aren’t covered by at least 1-inch of liquid, add water to make up the difference).
- Bring to a boil, then reduce to a medium-low simmer. Partially cover and cook on medium-low heat for about 20 minutes or until potatoes are tender.
- Stir in clams with juice.
- Whisk together milk and flour until smooth and no lumps are present.
- Stir milk-flour mixture into soup and stir until well combined.
- Simmer for about 10 minutes, stirring occasionally.
- Gently stir in cream and simmer until heated through (Do not boil).
- Season with salt and pepper to taste.
- Serve warm with oyster crackers, if desired.
