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.

No additional tips available.

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

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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.

Leek, Clam and Potato Soup

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