Clam and Potato Soup Recipe

I get excited just thinking about the holidays. During the holidays, the most comfortable thing is to get together with a few friends and eat delicious meals. It would be even better if the party could be held at home. Let me introduce to you how to make clam potato soup.

1.12 Take a large pot and boil the clams. The water for boiling the clams will be used later, and 6 large cups are needed, so boil more. When the water boils, add the clams. If you are using frozen clams, cover and cook for 5 minutes. If they are fresh clams, cover and cook for 5 minutes, then open the lid and stir, then cover and cook for another 5-10 minutes until the clams open. If the clams do not open, throw them away as they are dead. I have seen dishes made with clams before, which require the clams to be soaked in salt water and slurried first. I see that most foreign chefs just cook them directly. Anyway, the ones I bought were frozen, so I skipped this step. Friends who buy fresh ones can consider slurrying them first.

2.21 Filter the water from the cooked clams. It is best to use a finer mesh sieve so that most of the sand can be filtered out. Set the filtered clam water aside for later use. If you don't want to cook the soup with the clam shells, wait for the clams to cool slightly, remove the clam meat and cut it into small pieces for later use.

3. Take another large pot, or the pot you used to cook the clams before, and fry the chopped bacon over medium heat until the oil comes out. If a lot of oil comes out, skim some of it and leave only about 2 tablespoons of oil in the pot.

4. After the butter is melted, add chopped yellow onion and celery (I mistook it for cilantro, I misunderstood the English, so I used it wrong, and ended up picking a lot of cilantro from the vegetable garden, I feel so bad), stir-fry over medium heat until the onion is softened, which takes about 5 minutes.

5. Add bay leaves, thyme and minced garlic and stir-fry for about 3 minutes.

6. Add chopped potatoes and the previous clam water, heat to boil over high heat, then simmer over low heat for half an hour until the potatoes are cooked and the soup becomes thicker. If you want a thicker soup, you can crush the potatoes along the wall of the pot, or you can use a metal spatula like I did, although this didn't make my soup much thicker.

7. Remove from heat and add clams, fresh cream, black pepper and salt to taste. Cover the pot and set aside for 1 hour to allow the clam flavor to infuse the soup. Finally, reheat the soup, drink it while it is hot, sprinkle some coriander or chopped green onions on the surface. If you like a stronger taste, sprinkle some butter on the surface.

Today’s introduction ends here. I wonder if you have learned how to make clam and potato soup? So as long as you follow the editor's steps, you will definitely succeed. Come on!