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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Southern Living Ingredients:
4 slices bacon, chopped |
3 (6 1/2 ounce) cans whole shelled clams |
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup chopped celery |
1/2 cup chopped onion |
2 green onions with tops, chopped |
2 cups chopped potatoes |
3 tablespoons all-purpose flour |
2 cups milk |
2 cups half-and-half |
1/4 teaspoon hot sauce |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
paprika |
fresh parsley sprig |
Directions:
1. Saute bacon in a large pot until crisp; pour off pan drippings; set aside.
2. Drain clams, reserving 1 cup juice; set clams aside.
3. Add clam juice, butter, and vegetables (celery, onion, green onion, potatoes) to bacon; bring to a boil; cover, decrease heat, and simmer 15 minutes or until potatoes are tender.
4. Chop clams coarsely; set aside.
5. Combine flour and milk; stir until flour is dissolved.
6. Add milk mixture, clams, half-and-half, hot sauce, salt, and pepper to soup mixture.
7. Cook over medium heat, stirring constantly, until thoroughly heated; check seasoning and adjust to taste.
8. Ladle into soup bowls and sprinkle with paprika; garnish with parsley.
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