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Spinach And Clam Soup

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Rating: 5/5 5 stars
1 review

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 36724

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ingredients

1/2 medium onion, diced
4 slices bacon, diced
4 anchovy fillets, minced
1 clove garlic, minced
1/2 cup butter, melted
2 tablespoons flour
4 cups chicken stock, preferably homemade
1 package (10 1/2 ounce size) frozen spinach, thawed
2 cans (6 1/2 ounce size) clams
1 cup whipping cream
salt
freshly ground black pepper
Pernod (optional)

directions

Heat skillet over medium-high heat. Add diced onion and bacon, minced anchovies and garlic. Saute lightly. Remove mixture from heat.

In a large saucepan, melt butter over medium-high heat. Add flour, STIRRING CONSTANTLY, for 2 to 3 minutes. Gradually add chicken stock and bring to a boil. brain spinach and clams. Add spinach and clams to onion mixture. Bring to a second boil, stirring occgsiorially.

Pour in whipping cream. Bring soup to a third boil. Add salt and pepper, to taste. If desired, add a dash of Pernod to each serving.

shared by

Cherri, St. Paul, Minnesota USA

nutrition

325 calories, 25 grams fat, 7 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com



Member since: May 30, 2011
REVIEW: recipe rating
We have used this recipe in our family since the 1970's, and ALL family members, guests, and coworkers have loved it! The one change we make is to fry up the bacon first (much easier than trying to dice it raw), set aside, sautee the ingredients according to the recipe, then crumble bacon into the sauteed mixture. The final blend of flavors (many which are strong flavors by themselves)become a wonderful, satisfying, subtle flavor of its own, with none of the original strong flavors apparent. Yum!