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| General Category : Soups and Stocks |
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| Food Group : Seafood-Shellfish, Vegetables |
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| Clam up with a bowl of this nurturing soup. |
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Ingredients
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1 tbsp (15 mL) vegetable oil |
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2 strips of bacon, chopped |
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1 onion, chopped |
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3 cups (750 mL) cubed potatoes |
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1 clove garlic, minced |
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1 can (142g/5 oz) shelled clams and juice |
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1 cup (250 mL) clam juice or chicken broth |
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2 cups (500 mL) milk |
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1/2 cup (125 mL) light cream (optional) |
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2 tbsp (30 mL) chopped fresh parsley |
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1/2 tsp (2 mL) pepper |
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Preparation
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Heat oil in a saucepan set over medium heat. Add bacon and cook, stirring, for 3 to 5 minutes or until browned. Drain off all but 1 tbsp (15 mL) fat.
Reduce heat and add onion. Cook, stirring often, for 5 minutes. Add potatoes and garlic. Drain clams and add juices, broth and milk to pan. Bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are fork tender.
Stir in cream (if using) and clams. Heat until steaming but do not boil. Taste and add pepper to taste. Stir in parsley.
Makes 4 to 6 servings.
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More Information
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Fast & Easy: 30 minutes or less (prep and cooking time).
Make-ahead: Can be made at least 8 hrs. ahead. |
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Nutritional information
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| Per serving: 170 cal, 5 g fat, 21 g carb, 10 g protein, 2 g fibre. Excellent source iron. |
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Calories : 170
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