Categories: Main Dish, Seafood, Stew
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
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Saute bacon in a large pot until crisp; pour off pan drippings; set aside.
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Drain clams, reserving 1 cup juice; set clams aside.
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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.
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Chop clams coarsely; set aside.
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Combine flour and milk; stir until flour is dissolved.
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Add milk mixture, clams, half-and-half, hot sauce, salt, and pepper to soup mixture.
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Cook over medium heat, stirring constantly, until thoroughly heated; check seasoning and adjust to taste.
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Ladle into soup bowls and sprinkle with paprika; garnish with parsley.