Clam soup


supThe first course that’s not to mention clam soup, a dish very popular in America. People often come to the restaurant on a Friday to enjoy this delectable dish. There are many different types of clam soup clam soup special but most are still clam soup Mass. Processing of this dish is not too fussy head start, just fully prepared: bacon, onion, a little extra bit of spice potatoes and of course the clam meat is that you can pit a bowl of soup genuine clams already!

Few things are more welcome than a hearty bowl of New England Clam Chowder. Bacon crumbled atop each serving is the key to this chowder’s deep, satisfying smokiness. We enjoy this hearty, simple soup with crusty bread, a tossed green salad, and a crisp sauvignon blanc.


4 (6 1/2-ounce) cans chopped clams, undrained $
2 (8-ounce) bottles clam juice
4 bacon slices $
1 cup chopped onion $
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk $
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)


Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.


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