| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 slices pork, turkey, or vegetarian bacon chopped
- 1 tsp. butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced, about 1/2 tsp.
- 1 tsp. Italian seasoning blend
- 1 Tbsp. flour
- 1 can chopped clams 6.5 oz.
- 8 oz. bottled clam juice
- 1 ½ cups canned evaporated nonfat milk
- 2 medium russet potatoes peeled and diced
- 1 cup fresh or frozen corn kernels
- 1/4 tsp. white or black pepper
Ingredients
|
- In a medium or large heavy saucepan over medium heat, melt the butter and sauté the bacon, onions, garlic, and Italian seasoning until the onions are tender, about 5 minutes.
- Meanwhile, drain the clams, reserving the juice, and set them aside.
- Stir the flour into the saucepan, then add the bottled and reserved clam juices, and bring it to a boil.
- Reduce the heat and add the milk and potatoes to the pot. Cover and simmer, stirring occasionally, for 20 minutes until the potatoes are tender. (Meanwhile, prepare the salad, if you are serving it.)
- Stir in the clams, corn, and pepper, and heat the soup back to serving temperature (but don’t let it boil!), and serve it immediately or refrigerate it for up to 3 days.
- Add all ingredients to the slow cooker and stir to combine. Cook 8 - 12 hours on low or 4 - 6 hours on high. If you plan to be home, reserve the corn and clams to add during the last 20 minutes of cooking. Otherwise add them with the rest of the ingredients at the beginning. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop and refrigerate the bacon, chop the onion, peel the garlic, peel and dice the potatoes and store them submerged in water to prevent browning, defrost the corn if using frozen, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Serve the soup with hot pepper sauce, such as Tabasco.
Tip: Canned clams are one of the most affordable options when you're looking to incorporate seafood into your meal. They're a good source of low fat protein and are not only good in soups, but also a great addition to pasta sauces, dips, and seafood-based casseroles.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 4g, 5%; Saturated Fat: 1g, 5%; Cholesterol: 30mg, 10%; Sodium: 420mg, 18%; Total Carbohydrate: 38g, 13%; Dietary Fiber: 2g, 8%; Sugar: 15g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
