Ingredients

The following ingredients have 2 Servings
  • 1 Large Russet Potato
  • 1/4 c. Diced Onions
  • 1 tbsp. Butter
  • 1 tbsp. All Purpose Flour
  • 8 oz. Clam Juice
  • 6 oz. Chopped Clams
  • 8 oz. Heavy Cream
  • 8 oz. Water
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. White Pepper
  • 1/4 tsp. Ground Thyme

Instruction

  • Peel the potatoes and dice them into small, bite sized cubes. Add the potatoes, chopped onions and a little butter to a large pot or a Dutch oven.
  • Sauté the vegetables over medium heat until the onions start to soften; then add some flour which will help to thicken the soup later on. 
  • Add the clam juice, water, clams, heavy cream and seasonings to the pot and mix well. 
  • Bring the mixture to a boil; then reduce heat to low, cover the pot and allow to simmer for about 30-40 minutes until the soup thickens and the potatoes are fork tender.