Drain clams, reserving juice. Comine reserved juice and clam juice in arge soup pot. Stir in clam base, basil and thyme. Bring to a boil.
In th emeanintime, melt 3/4 cup butter over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.
In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes, or until tender-crisp.
Cook potatoes in lightly salted water just until tender. Drain.
Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat.
Stir in milk or half-and-half. Do not let soup boil. Toc each serving with butter and chopped fresh parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (883g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 785 (56%)|
|Amt Per Serving||% DV|
|Total Fat 87.2g||116 %|
|Saturated Fat 49.9g||250 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 284.3mg||87 %|
|Sodium 1165.4mg||40 %|
|Potassium 2598.9mg||68 %|
|Total Carbohydrate 104.8g||31 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 103.5g|
|Protein 56.1g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1412
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!