Ingredients
Scale
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/2 of a large onion, peeled & chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 2 – 4 cloves garlic, peeled & chopped
- 1 bay leaf
- 3 cups cubed red potatoes
- 1/2 cup white wine
- 2 Tablespoons Thai fish sauce
- 3 cups water
- 1 teaspoon Old Bay seasoning
- 1/8 – 1/4 teaspoon Chipotle powder
- 1 cup fat free half & half (or regular half & half)
- 2 oz. Greek cream cheese (or Neufchatel)
- 2 – 4 Tablespoons flour (or tapioca flour, for a gluten free soup)
- 2 – 6.5-oz. cans of minced clams (with juices)
- 2 slices lean bacon, fried, drained & chopped fine
Instructions
- Heat the butter and olive oil in your soup pot and swirl to coat the bottom of the pan. Add the onion, celery and garlic and saute until the onion is soft and translucent.
- Add the bay leaf, potatoes, fish sauce, wine and water. Cover and cook for 20 – 30 minutes, stirring occasionally, until the potatoes are nice and tender when poked with a fork.
- Scoop up about 1 – 1 1/2 cups of the potato mixture into a blender. Add the Old Bay seasoning, Chipotle powder, half & half, cream cheese and flour to the blender and blend until smooth. (Adjust the amount of flour depending on how thick you want the soup. For a thicker soup, use more flour. I used 2 Tablespoons.) Stir this white mixture back into the soup pot. Add the clams, juice and all, and the bacon. Stir and cook over medium-low heat for 10 – 15 minutes until thickened and hot.
- Remove the bay leaf and serve garnished with fresh parsley, tarragon and/or bacon.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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