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Spinach And Clam Soup

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Rating: 5/5
3 reviews

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

recipe id: 36724
cook method: stovetop

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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 (10.5 ounce size) frozen spinach, thawed
2 cans (6.5 ounce size) clams
1 cup whipping cream
freshly ground black pepper
Pernod (optional)


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. Drain spinach and clams. Add spinach and clams to onion mixture. Bring to a second boil, stirring occasionally.

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.

added by

Cherri, St. Paul, Minnesota USA


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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Guest at

REVIEW: 4 star recipe rating
Have made this soup forever! you can use lo-fat milk,too if trying to go 'lighter'!

Guest at

REVIEW: 5 star recipe rating
Have made this soup many times. I use lowfat milk to cut cals/carbs. always a welcome treat for dinner!

Registered Member at
Member since:
May 30, 2011

REVIEW: 5 star 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!

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