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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less! Ingredients:
3 (6 1/2 ounce) cans minced clams, save juice |
1 onion, chopped |
5 large potatoes, peeled and diced |
5 slices bacon |
1 tablespoon flour |
3 cups chicken broth |
2 cups milk |
2/3 cup flour |
1/2 cup butter |
Directions:
1. Soup Base:.
2. Melt butter in large pot over med heat. Be careful not to brown the butter.
3. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
4. Whisk in the milk and chicken broth.
5. Cook over low heat to thicken, stirring frequently.
6. Clam Base:.
7. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
8. Add onion and saute until transparent.
9. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
10. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
11. When done, add clams and then add to the soup base. Warm on low heat.
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