This recipe is taken from the 1986 Milk Calendar. This versatile soup can be served as a starter or just add a salad and dessert and make a meal of it.
- Prep: 15 min
- Cooking: 25 min
- 1/4 cup (60 mL) butter
- 2 onions finely chopped
- 1/4 cup (60 mL) all-purpose flour
- 4 cups (1 L) Milk
- 3 medium potatoes peeled and diced
- 1 tsp (5 mL) dried thyme
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 cans (5 oz/142 g each) clams with juices
- 6 slices bacon cooked crisp and chopped
- 1/2 cup (125 mL) bread croutons
- 3 green onions chopped
Melt butter in a large saucepan or Dutch oven. Add onions. Cook until fragrant but do not brown. Add flour. Cook over medium low heat, stirring, for 5 min. Cool slightly.
Whisk in milk. Bring to a boil. Add potatoes, thyme, salt and pepper. Reduce heat, cover and simmer until potatoes are tender (about 20 min).
Add clams and juices and heat thoroughly. Do not boil. Taste and add seasoning, if necessary.
Serve garnished with green onions, bacon bits and croutons.
Top 5 Nutrients
|Calcium:||25 % / 277 mg|
|Vitamin B12:||2389 %|
|Vitamin C:||58 %|