Soup is one of my all time favorite foods. For me the combination of delicious hot liquid with yummy chunks of veggies, beans, noodles or meats is far more satisfying than eating the same ingredients served separately. I love that soup brings flavors and textures together as a whole while allowing each part to retain it’s individual charm. I eat soup all year round, but I especially enjoy when I can eat it piping hot while there is a chill in the air outside. Of course, living in the subtropics means that a “chill in the air” is relative but I take what I can get!
- 3 cans (6 oz) minced clams
- 8 oz bottled clam juice or your homemade seafood stock
- 1 cup minced onion
- 1 cup diced celery (organic, if possible)
- 2 cups peeled, cubed potatoes (organic, if possible)
- 3/4 cup butter (organic, if possible)
- 3/4 cup all-purpose flour
- 1 quart whole milk (organic, if possible)
- 2 Tbs red wine vinegar
- up to 1 1/2 tsp salt (add salt in 1/2 tsp at a time and then taste. Some brands of clams and clam juice can be very salty so be careful)
- ground black pepper to taste
- Drain juice from clams into a large skillet over the onions, celery and potatoes. Add bottled clam juice (or seafood stock) and simmer over medium low heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until thick and smooth. Stir in vegetables, salt, pepper to taste and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in red wine vinegar, and adjust salt and pepper if necessary.
- Servings: 8
This post is participating in Real Food Wednesday and Sunday Night Soup Night.