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Spinach and Clam Soup

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Joined: Dec 10, 2005

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Posted to Thread #12135 at 4:09 pm on Oct 3, 2008

Spinach and Clam Soup

6-8 Servings

˝ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced

˝ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ˝ oz. cans baby clams, drained
˝ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)

Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.

Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.


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