Spinach and Clam Soup
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ 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 stirring 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 small dash of Pernod to each.
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ 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 stirring 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 small dash of Pernod to each.