We used just two slices of smoked bacon, which adds rich flavor without a lot of extra fat; corn and carrots provide fiber and nutrients. We substituted 2% milk for heavy cream--the starch from the potatoes makes the soup extra creamy.

Jackie Mills, R.D.
Recipe by Coastal Living February 2011

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Jennifer Davick

Recipe Summary

prep:
12 mins
cook:
25 mins
total:
37 mins
Yield:
Makes 4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup water to a boil in a large skillet. Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not. Drain clams, reserving cooking liquid. Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside.

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  • Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan.

  • Sauté carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender. Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender.

  • Meanwhile, shuck clams and coarsely chop the meat. Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.) Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley.

Nutrition Facts

339 calories; calories from fat 0%; fat 9g; saturated fat 4g; mono fat 0g; poly fat 0g; protein 25g; carbohydrates 41g; fiber 4g; cholesterol 58mg; iron 0mg; sodium 503mg; calcium 0mg.
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