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.
325 calories, 25 grams fat, 7 grams carbohydrates, 16 grams proteinper serving. This recipe is low in carbs.
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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!