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Spinach And Clam Soup
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- #36724
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
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 (10.5 ounce size) frozen spinach, thawed
2 cans (6.5 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. 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.
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nutrition data
325 calories, 25 grams fat, 7 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 18, 2015
Have made this soup forever! you can use lo-fat milk,too if trying to go 'lighter'!
January 2, 2015
Have made this soup many times. I use lowfat milk to cut cals/carbs. always a welcome treat for dinner!
May 30, 2011
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!