Notes
You can use 3 cups of Fat-Free Half and Half instead of the milk and half and half. This will make this recipe even healthier.
Ingredients
- 12 oz. frozen baby clams
- 2½ cups bottled clam juice
- 2 slices bacon, minced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 bay leaf, optional
- 2 tbsp all-purpose flour
- 4 yellow or white potatoes, peeled and diced
- 2 cups of half-and-half
- 1 cup of low-fat milk
- 3 tbsp dry sherry, or to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- Salt & pepper, to taste
- Oyster crackers, as needed
- Parsley, as needed
Instructions
- Cook the bacon in a soup pot over medium heat until lightly crisp
- Add the onion and celery and cook, stirring occasionally, until the onion is translucent
- Add the flour and cook over low heat, stirring with a wooden spoon
- Whisk in the clam juice and bring to a simmer. The liquid should be the consistency of heavy cream. If it’s too thick, add more clam juice
- Add the bay leaf and potatoes and cook until tender
- Add the half-and-half and low-fat milk and simmer until soup is reduced to a thicker consistency, about 30 minutes
- Place the baby clams in the soup and cook another 5 minutes
- Stir in the sherry and season with salt, pepper, Tabasco, and Worcesteshire (to taste)
- Serve in a bowl and add oyster crackers as needed
Recipe and Photo credit: The Food Addicts / CC BY-NC-SA
