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Ingredients Jump to Instructions ↓

  1. 2 slices bacon , chopped fine

  2. 2 medium Russet potato es, cubed into 1/2" cubes

  3. 1 tbsp butter

  4. 1 C onion , minced

  5. 2 cloves garlic , minced

  6. 1 tsp dried oregano

  7. 1 tsp dried basil

  8. 1 tsp crushed rosemary

  9. 1/2 tsp dried thyme

  10. 1/2 tsp white pepper

  11. 1 C clam nectar or bottled clam juice

  12. 1 4 oz. can clams with juice

  13. 1 1/2 C Half-n-Half

  14. 1/2 C milk

  15. 1/4 C fresh parsley Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large kettle or soup pot, heat bacon over medium-high heat and when they begin to brown add potatoes and cook for about 5 minutes. Add butter with onion and garlic and cook until onion is soft, about 3 minutes. Add spices, clam nectar, clams with juice and mix well. Simmer and cook until potatoes just start to turn tender. Add milk then add Half-n-Half. Heat mixture to hot but not boiling and let it simmer for about 5-10 minutes, stirring frequently to avoid burning. Ladle soup into bowls and serve with some chopped parsley on top.

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