I love making this soup at home because every time I order it at the restaurants its always really salty, and lacking clams.
Servings: 8
Ingredients
- 142 g baby clams
- 1 Tbsp butter
- 1 fish bouillon cube or clam juice
- 6 cups water
- 1 tsp Herbs De Provence
- 1 bay leaf
- 1 onion
- 1 potato medium
- 1/2 cup carrots
- 1/2 celery
- 2 cups 2% Milk
- 4 Tbsp corn starch
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Dice the onions, carrots and celery, place in a large pot with the butter and cook, sweating it out for about 5 minutes.
- Once the onions are translucent, throw in the herbs and cubed potato. Add remaining clam juice, water, and can of clams with their juices.
- Simmer on medium heat until all the vegetables are tender. Meanwhile, mix the cornstarch with the milk, making sure the cornstarch is completely dissolved.
- Pour the milk and cornstarch mixture into the soup, letting it boil for 15 minutes, you can adjust the thickness by adding more or less cornstarch.
Nutrition
Calories: 101kcal | Carbohydrates: 12g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 319mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1452IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg
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