Potato-Clam Soup Recipe

Name: Potato-Clam Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes; 2 large onions; 1/2 Tbsp. salt; 1/2 lb. bacon; 1/4 tsp. paprika; 1/2 Tbsp. parsley; 1/2 tsp. celery seed; 1/2 Tbsp. pepper; 2 c. milk; 8 oz. cream cheese; 2 cans minced clams

Servings: persons

4 medium potatoes
2 large onions
1/2 Tbsp. salt
1/2 lb. bacon
1/4 tsp. paprika
1/2 Tbsp. parsley
1/2 tsp. celery seed
1/2 Tbsp. pepper
2 c. milk
8 oz. cream cheese
2 cans minced clams

1
Dice the potatoes and onions.
2
Volume-wise, make 1/2 volume of onions versus the potatoes.
3
Cook onions in oil until there are no crunchies, then add the remainder of the spices.
4
Simmer for 3 1/2 minutes.
5
Cover the potatoes with water; boil until semi-soft. Cook the bacon until it is thoroughly done, but not crisp.
6
Add the onion mixture to the potato pot.
7
This will seem like too much for the water.
8
It is, so now cut the temperature down so the water is not boiling.
9
Add the 2 cups of milk and clams; fold in the cream cheese.
10
The consistency should be about right.
11
If it is too loose, mix some flour and water in the mixer and add to suit your personal needs.

658

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 11 ingredients. The key ingredients include: 4 medium potatoes, 2 large onions, 1/2 Tbsp. salt, 1/2 lb. bacon, and more.

Yes, Potato-Clam 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.

Potato-Clam Soup

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