Creamy Hearty Clam Soup (Print Version)
# Ingredients:
→ Clams and Broth
01 -
Chopped clams in clam juice (3 cans, 6.5 ounces each)
02 -
Bottled clam juice (8 ounces)
03 -
Chicken broth (2 cups)
→ Meats and Base
04 -
Thick-cut bacon (6 strips, chopped)
05 -
Unsalted butter (1 tablespoon)
→ Vegetables
06 -
Yellow onion (1 medium, chopped)
07 -
Celery ribs (2, finely chopped)
08 -
Garlic (2 teaspoons, minced)
09 -
Yukon gold potatoes (3 medium, about 1 1/4 pounds, peeled and diced)
→ Seasonings
10 -
All-purpose flour (1/3 cup)
11 -
Dried parsley (1/2 teaspoon)
12 -
Dried oregano (1/2 teaspoon)
13 -
Kosher salt (1/2 teaspoon)
14 -
Black pepper (1/4 teaspoon)
15 -
Red pepper flakes (1/4 teaspoon)
→ Finishing
16 -
Heavy cream (1 cup)
17 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Drain canned clam juice into a measuring cup. Add bottled clam juice to total 2 1/2 cups. Set aside.
02 -
In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the pot.
03 -
Add butter to the bacon grease. Once melted, add onions and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 more minute.
04 -
Sprinkle flour over the vegetables and stir to coat. Add chicken broth, clam juice, potatoes, parsley, oregano, salt, pepper, and red pepper flakes. Stir to combine.
05 -
Bring to a boil, then reduce heat to low. Simmer until potatoes are tender, about 12-13 minutes.
06 -
Add heavy cream, chopped clams, and most of the bacon (reserving some for garnish). Stir and simmer for 2-3 minutes until heated through.
07 -
Garnish with remaining bacon and fresh parsley. Serve warm, preferably with oyster crackers.
# Notes:
01 -
Best served with oyster crackers
02 -
Ideal for cold winter days
03 -
Can be stored in refrigerator for 2-3 days