Average Rating: 0TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 10 servings ( 2-1/2 quarts).Ingredients
- 6 bacon strips, chopped
- 1 medium fennel bulb, chopped, fronds reserved
- 1 medium onion, chopped
- 1/2 cup chardonnay or clam juice
- 5 bottles (8 ounces each) clam juice, divided
- 4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes)
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup all-purpose flour
- 2 cans (10 ounces each) whole baby clams, drained
- 1-1/2 cups heavy whipping cream
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan.
- 2. Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally.
- 3. Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.
Nutrition Facts
1 cup: 289 calories, 20g fat (11g saturated fat), 76mg cholesterol, 661mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 10g protein.
