Ingredients
Scale
- 1/2 stick butter
- 1 baking potato, chopped
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 1/2 onion, finely diced
- 3 tablespoons flour
- 1 teaspoon Old Bay, plus more if needed
- 2 cups water
- 2 cups chicken stock
- 3 cans chopped clams in their juices
- 1/2 cup heavy cream
Instructions
- Add half the butter and all the vegetables to a large soup pot over medium heat. Cook the veggies for 5 minutes until they start to soften slightly. Sprinkle the veggies with the Old Bay.
- Make a well in the center of the vegetable mixture and add the remaining butter and flour. When the butter melts into the flour, stir in the veggies - they will be sticky once covered in the flour. Let the vegetables cook with the flour for 2 minutes more, then slowly stream in the water and stock, stirring as you go to incorporate the flour.
- Let the soup come to a boil and then reduce the heat to simmer, uncovered for 15-20 minutes until the potatoes are cooked through and the soup has thickened slightly. Stir in the clams and cream and let cook for 3 minutes more to heat through.
- Serve. Eat!
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 6