About this recipe:This is a truly hearty clam and potato soup. Clams are simmered with potatoes, celery, onion and evaporated milk. Serve with fresh crusty bread. Perfect for the winter months.
2 sticks celery, chopped
1 onion, chopped
60g plain flour
1 1/3 (280g) tins clams, drained, juice reserved and finely chopped
2 potatoes, peeled and cubed
350ml evaporated milk
1/2 teaspoon dried thyme
salt and pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes or until the potatoes are tender. Add the clams and allow to heat through.