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Warms you up without weighing you down! Comforting and creamy, and full of veggies too!
In a Dutch oven over medium high heat, cook the onion, celery, carrots, green pepper, and potato in bacon drippings until golden and beginning to soften, about 15 minutes. Stir often.
Stir in the broth, clam juice, bouillon, and all the spices. Bring to a boil. Reduce your heat and then simmer about 15 minutes, or until potatoes and carrots are very tender.
In a small bowl, whisk the flour into 1 1/2 cups of the milk until very smooth with no lumps remaining.
Gradually stir this into your soup, and bring to a boil. Cook, stirring continuously for about 1-2 minutes or until soup thickens.
Stir in the remaining milk and cream. Add the clams. Heat through but do not boil!
Discard the bay leaf and serve in steaming mugs!
Oyster crackers or saltines are standard topping! Although some crumbled bacon isn’t too shabby either!
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