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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My sister sent to me. Calls it the best she's had and it's lower in fat than most. Ingredients:
1 tablespoon butter |
1 cup of sliced leeks or 1 cup chopped onion |
1 cup diced celery |
1/2 teaspoon dried thyme |
2 tablespoons flour |
3/4 lb red potatoes, peeled and finely diced |
2 (14 ounce) cans chicken broth |
1 (10 ounce) can clams, drained |
2 (8 ounce) bottles clam juice |
1/2 teaspoon ground black pepper |
1 whole bay leaf |
2 ounces diced canadian bacon |
1/4 cup whipping cream |
1/2 cup sliced green onion |
Directions:
1. Heat butter over medium heat in soup pot.
2. Sauté leeks or onions, celery, and thyme for about one minute.
3. Sprinkle flour over sautéed veggies and stir until well coated.
4. Add potatoes, broth, clam juice, pepper and bay leaf. Simmer until thick, about 30 minutes.
5. Add clams and heat through.
6. Sauté Canadian bacon until crisp in separate pan.
7. Add cream to soup and remove bay leaf. Do not allow soup to boil.
8. Serve in soup bowls garnished with green onions and Canadian bacon.
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