Cream of Clam Soup

Ingredients

• 2 cups Fresh clams, shucked and chopped (Reserve clam juice)
• 4 tablespoons Butter
• 1 medium Onion, finely chopped
• 4 tablespoons All-purpose flour
• 3 cups Milk
• 1 cup Heavy cream
• 1 cup Reserved clam juice
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 2 tablespoons Fresh parsley, chopped (For garnish)

Instructions

1. 1In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2. 2Stir in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is a roux.
3. 3Gradually whisk in the milk and clam juice, ensuring no lumps form. Bring to a simmer, stirring occasionally.
4. 4Reduce heat to low and simmer for 15 minutes, stirring occasionally, to allow the soup to thicken slightly.
5. 5Stir in the chopped clams and heavy cream. Heat through gently, being careful not to boil. Season with salt and pepper to taste.
6. 6Ladle the soup into bowls and garnish with fresh parsley. Serve hot.