Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories439.3 kcal (22%)
Total Fat24.4 g (35%)
Carbs27.3 g (11%)
Sugars7.9 g (9%)
Protein26.7 g (53%)
Sodium808.5 mg (40%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4slices bacon
diced
2 tablespoonsunsalted butter
2cloves garlic
minced
1onion
diced
½ teaspoondried thyme
3 tablespoonsall-purpose flour
1 cupmilk
1 cupvegetable stock
2 x 6.5 ouncecans chopped clams
juices reserved
1bay leaf
2russet potatoes
peeled and diced
1 cuphalf and half
kosher salt
to taste
freshly ground black pepper
to taste
2 tablespoonsfresh parsley leaves
chopped
Instructions
Step 1
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
Step 2
Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
Step 3
Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Step 4
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Step 5
Bring to a boil; reduce heat halfway and simmer until potatoes are tender (easy to stick a fork through) about 20 minutes.*
Step 6
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Step 7
Serve immediately, garnished with bacon and parsley, if desired.
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