Servings: 5 • Serving Size: 16 oz • Calories: 305 Points: 6.5 pts
- 2 tbsp butter
- 2 tbsp flour
- 1 large white onion, chopped fine
- 2 medium russet potatoes, peeled and cubed
- 4 cups 2% milk
- 2 (10 oz) cans clams, drained, juice reserved
- 1 bay leaf
- 1 tsp thyme
- 2 tbsp fresh chopped parsley
- kosher salt and fresh pepper
- 1 cup frozen corn
In a large pot, melt butter.
Add onions, and heat on low heat until onions are translucent.
Add flour and stir.
Add milk, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Cook on low until potatoes are soft, about 10 minutes. (Um, yeah...no. I had to cook on medium for 25 minutes before the potatoes were soft... and Mike still commented on how the potatoes could be softer. Not sure...maybe I bought the hardest potatoes in the universe.)
Remove half of the soup and put in blender. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.
I served it up with a couple of pieces of garlic Texas toast. Oooohwee... you gonna like it!