- 30 minutes
- 20 minutes
This soup is the perfect blend of cream, spices, the brine of seafood and hearty potatoes. This classic soup is tailor made for winter, but it works as an entree any time of year you're craving something that sticks to your ribs and tastes amazing. Plus, since it's even better the day after you make it, leftovers are a snap. Don't forget the crackers and for moms and dads trying to get kids to like seafood, sprinkle a few crushed Pepperidge Farm goldfish on top. (For people who don't like clams, adapt this recipe and replace the clams with shrimp.)
- Heat butter in large sauce pot. Add flour to create a paste. Add clams with the liquid. Add onion, celery and potatoes.
- Gradually add milk and half-and-half. Lastly, add chicken broth. Heat until thick, adding a small bit of extra flour if needed until desired consistency.
- Garnish with parsley and serve immediately with crackers.