Perfect comfort food full of flavor.
Servings: 6 people
- 5 cans chopped clams
- 2 bottles 8 oz each clam juice
- 1 cup low sodium chicken broth
- 1 1/2 lbs russett or yukon gold potatoes peeled and small diced (be sure they are diced small)
- 1 bay leaf
- 4 tbsp butter
- 2 tbs olive oil
- 1 cup celery diced
- 2 garlic cloves finely minced or pressed through garlic press
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup half and half or heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp red wine vinegar
Drain the clams, save the juice. Set the clams and juice aside.
In a large pot, combine the clam juice, broth and potatoes (they'll barely be covered). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery , and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes. Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened. Remove bay leaf.
Stir the creamy mixture into the potatoes, whisking quickly until combined. Stir in the salt, pepper, vinegar, and reserved clams. Bring the soup to a gentle simmer and cook for 4-5 minutes.
Stir in any of the reserved clam juice to thin the consistency, if desired. Serve with a crusty bread.