Description
A classic creamy soup made with fresh clams, potatoes, and vegetables in a milk and butter base.
Ingredients
Scale
- 4 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon Worcestershire sauce
Instructions
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Notes
For the best flavor, use fresh clams if possible. You can also add bacon or thyme for variations. Serve with oyster crackers.
- Prep Time: 20 min
- Cook Time: 20 min
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 336 kcal
- Sugar: 5 g
- Fat: 21 g
- Carbohydrates: 27 g
- Protein: 14 g