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4 slices bacon, diced
1 large onion, diced
2 cloves garlic, minced
1 1/2 cups sliced celery
1 cup carrots, peeled and diced
salt and pepper, to taste
2 bay leaves
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1/2 teaspoon cayenne pepper, optional
1/2 cup flour
4 cups red potatoes, peeled and cubed, about 2 pounds
4 (6 1/2-ounce) cans clams, juice reserved
3 cups clam juice, (juice from cans, plus 1-2 bottles to make 3 cups)
2 cups Horizon organic half & half
1 cup Horizon organic milk
3 tablespoons chopped fresh parsley
Sauté bacon in a stockpot over medium heat until crisp, about 5 minutes. Add onion, celery and carrot and sprinkle with salt and pepper. Cook until veggies are soft, about 10 minutes. Add bay leaves, thyme, cayenne and flour and cook for 2 minutes stirring often. Add potatoes and clam juice (do not add clams yet). Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20-25 minutes. Add half & half, milk, clams and parsley, return heat to medium and stir until thickened, about 10 minutes.
Calories 278; Protein 13g; Fat 10g; Saturated Fat 5g; Cholesterol 45mg; Dietary Fiber 3g; Sodium 388mg; Vitamin A 67% DV; Vitamin C 36% DV; Calcium 17% DV; Iron 42% DV
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