Ingredients
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3 -4 slices bacon, cooked crisp and broken
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1/2 cup chicken broth
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2 medium potatoes, cubed
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1 teaspoon salt
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1/8 teaspoon cayenne pepper
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3 tablespoons butter
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3 tablespoons flour
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3 cups 2% low-fat milk
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2 cups half-and-half cream
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4 (10 ounce) cans baby clams, undrained
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1 teaspoon Worcestershire sauce
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2 -3 tablespoons chopped parsley
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paprika
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2 large yellow onions, finely chopped
Instructions
- Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
- Add onion to pot, saute until softened, then add potatoes and chicken stock.
- Season with salt and cayenne, cover and cook for 15 minutes.
- In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
- Cook for 1 minute, then add cream and milk while whisking.
- Cook over low heat until thickened.
- Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
- Add Worcestershire and bacon.
- Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
- Stir and gently cook over moderate heat until heated through.
- Transfer to soup tureen and garnish with parsley and paprika if using.