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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Clam and Potato Soup Recipe

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This recipe for Clam and Potato Soup is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2Tbls butter (plus any saved bacon drippings)
2Tbls flour
4 cups chicken stock
2 cans chopped clams with juice
1 can corn (drained)
1 cup milk
1 1/2 cups heavy whipping cream
3-4 slices chopped bacon (reserve drippings)
1/4 -1/2 small purple onion diced
1 small can sliced mushrooms
4 smallish cooked potatoes, chopped
Directions:
Directions:
Brown the bacon and the onion until the bacon is cooked to your taste and the onion has just started to brown. Remove from pan leaving the drippings. Add the butter and the flour whisking well until thick. Whisk in chicken stock, milk, and heavy cream. Heat until bubbly stirring often. Add clams, corn, potatoes and mushrooms. Cook until heated through, stirring carefully as not to scorch bottom.
Personal Notes:
Personal Notes:
This is a soup with a chowder taste, and none of the heaviness. This was also a complete accident as I was attempting to make clam chowder at the time not realizing that I needed clam juice to do so.

 

 

 

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