So occasionally Brent and I peruse the clearance rack at the grocery store where they put things close to expiration, or over stocked items, discontinued things, etc. Last week we found a package of smoked baby clams for really cheap and we thought, “why not?” So we bought them with out any idea of what to do with them. Well, since it is freezing out, soup seemed like the best option.
You could definitely smell the smoke, but only taste it a little, making this soup a multi-sensory experience. Here’s how I made it:
- 2 tablespoons butter ( I actually used Smart Balance)
- 3 stalks celery, diced
- half a medium onion, diced
- 1 clove garlic, minced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- bay leaf
- 1.5 cups 2% milk
- 1 cup vegetable broth
- ~4oz can smoked clams
- 2 potatoes, cooked and then partially smashed
- Heat butter over medium heat.
- Add celery, onion and garlic and saute until soft.
- Sprinkle veggie mixture with flour and stir to fully cook.
- Add salt, pepper and bay leaf to veggie mix.
- Slowly start whisking in broth and then milk, stirring to combine.
- Bring to a low boil and then low heat.
- Add partially mashed potatoes and clams and simmer for about 10-15 minutes.
- Remove bay leaf.
- Serve (and garnish with scallion if you want).
I would say this makes about 3 servings, but maybe just two if one of the people is a hungry dude. 🙂 It was perfectly thick and chowdery, just how I like it.
Now I’m off to brave the sub-zero weather! I’m hoping the teacher takes pity on us and lets us go home to our warm houses early tonight. The campus is under construction, so this particular class is held in a trailer, which would be fine if they could properly heat it, but that doesn’t seem to work too well. I’ll be bringing some warm tea with me for sure.