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Loading...| 4 slices bacon | |
| 2 onions , coarsely chopped | |
| 2 yukon gold potatoes , diced | |
| 2 celery ribs , coarsely chopped | |
| 2 cans clams ( save the juice ) | |
| 1 teaspoon chicken bouillon powder | |
| water , as needed | |
| 2 1/2 cups milk , divided | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon Old Bay Seasoning | |
| ground black pepper | |
| 2 tablespoons flour |
| 1. | In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. |
| 2. | Add the onions, potatoes, and celery to the pot and cook until the onions are translucent. |
| 3. | Add the clam juice, bouillon powder, and enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer until the potatoes are tender. |
| 4. | Add 2 cups of the milk, salt, Old Bay Seasoning, and black pepper to the pot. |
| 5. | In a small bowl, whisk together the remaining 1/2 cup of milk and flour. Stir into the soup until thickened. |
| 6. | Add the clams and bacon to the pot, and heat until the clams are cooked through. |
This creamy soup is packed with hearty chunks of potatoes, bacon, and clams.
It’s a comfort food classic that’s perfect for a cold day.
The bacon and milk used in this recipe make it high in calories and fat.
It’s important to enjoy this soup in moderation as part of a balanced diet.
Clams are a good source of protein and omega-3 fatty acids, which can help improve heart health.
Potatoes are also a good source of fiber and vitamins B and C.
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