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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup diced onion |
1/2 cup diced celery |
2 cups (1/2-inch) cubed peeled yukon gold or baking potato (about 3/4 pound) |
1 cup water |
1/2 teaspoon dried thyme |
1/8 teaspoon black pepper |
1 (8-ounce) bottle clam juice |
1 bay leaf |
1 cup 2% reduced-fat milk |
1 tablespoon all-purpose flour |
1 (6 1/2-ounce) can minced clams, undrained |
chopped fresh parsley (optional) |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
2. Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
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