Return to Content

Clam and Spinach Soup

Clam and Spinach Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Serve as a main dish for lunch or supper.

Ingredients:

  • 1/4 pound salt pork, diced
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1 pound spinach, chopped
  • 5 tablespoons butter
  • 2 tablespoons flour
  • 4 cups clam stock
  • 2 cups minced clams
  • 1 cup cream

Instructions:

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions and garlic in fat until tender. Add spinach, cover, and simmer until wilted. Melt butter in separate saucepan. Add flour and stir over low heat until blended. Slowly add stock, stirring, and heat. Pour mixture into kettle and stir until smooth. Add clams and cream and heat. Do not boil.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2