What You'll Need - serves 4
- 1/2 cup or about 4 slices of bacon chopped into small pieces
- Medium white onion diced
- 4 tablespoons white flour
- 2 celery stalks, chopped into small pieces
- 3 medium yellow or red potatoes, skins on, that's where the vitamins are
- 2 cups of organic whole milk
- 1 10 ounce can of baby clams with liquid - you could easily do 2 cans of baby clams if you like to have clams in every bite
- 8 ounces of clam juice
- 1/4 cup chopped parsley
- 3 quart pot, preferably with a heavy bottom
Over medium-high heat cook your bacon pieces in your soup pot. Once bacon has browned and most of the fat has been released, add your onions and saute for several minutes until they have softened and are becoming translucent. Stir them often so they don't become overly browned or burnt. Add your chopped celery and saute for a minute or two, then add the flour. Stir and cook the flour consistently for 2-3 minutes.
Next add the liquid from your clams, the clam juice, milk and potatoes. Bring to a simmer and cook until potatoes are soft and the soup has thickened. This should take roughly 20 minutes. During the last 5 minutes of cooking add your parsley, clams and season with salt and pepper.
Serve immediately and enjoy! This is a meal all on it's own or add a delicious piece of warm bread with butter and a salad. The kids will love it too, at least my 2 year old does!
If you save this soup, you'll likely have to thin it some when reheating. Heat it in a pot on the stove and add a couple tablespoons of milk and you should get a nice creamy consistency. Make sure to stir it often when reheating so you don't accidentally burn the bottom.