Leek, Clam and Potato Soup Recipe

Name: Leek, Clam and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices of bacon, cut into 1-inch pieces; 1 small garlic clove, minced; 2 medium leeks, white and tender green parts only, halved lengthwise and sliced crosswise 1/4 inch thick; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; One 8-ounce bottle clam juice; 1 1/2 cups water; 1 pound freshly shucked clams, chopped; 3/4 cup white wine; 3/4 cup milk; Salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 2 teaspoons chopped thyme; 2 tablespoons chopped flat-leaf parsley

Servings: persons

6 slices of bacon, cut into 1-inch pieces
1 small garlic clove, minced
2 medium leeks, white and tender green parts only, halved lengthwise and sliced crosswise 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
One 8-ounce bottle clam juice
1 1/2 cups water
1 pound freshly shucked clams, chopped
3/4 cup white wine
3/4 cup milk
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
2 teaspoons chopped thyme
2 tablespoons chopped flat-leaf parsley

1
In a medium casserole, cook the bacon over moderate high heat until browned and crisp, about 10 minutes.
2
Transfer to paper towels to drain.
3
Add the garlic to the casserole and cook just until softened.
4
Add the leeks, season with salt and pepper and cook until softened and beginning to brown, about 10 minutes.
5
Add the potatoes, clam juice and water and bring to a gentle boil.
6
Reduce the heat to moderate, cover and cook until the potatoes are tender, about 25 minutes.
7
Add the clams to the casserole and cook for 2 minutes.
8
Add the wine and milk and season with salt and pepper.
9
Stir in the lemon juice, thyme and parsley and simmer for 2 minutes.
10
Ladle into bowls, garnish with the bacon and serve.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices of bacon, cut into 1-inch pieces, 1 small garlic clove, minced, 2 medium leeks, white and tender green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice, and more.

Yes, Leek, Clam and Potato Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek, Clam and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions