Clam Soup with Potatoes and Caramelized Onions

I had a craving for soup today around lunchtime, yet I only had about an hour before I needed to go pickup my stepson.  Hmm...what can I make that's tasty in a hurry?  The only can I generally open up around here is of worms or "whoop-ass" (bahahaha!  juuuuust kidding), so I checked around the pantry a little further and noticed I had a forgotten can of minced clams.  Ooo the possibilities! 

I probably bought this at some point JUST so I could make this soup in the future!

If you're a clam chowder fan (as I absolutely am), you'll love this clam soup.  It's not thick like a chowder, but it packs a flavor punch and is quick to make.  Sidenote: if you can get fresh clams, you can/should absolutely use them! 

Commence the soup assembly!  As I may have mentioned in the past, anything with onions, especially the caramelized variety, is going to be delicious.  We'll need a large, deep skillet heated over medium high heat containing a tbsp. of olive oil and a tbsp. of butter.  Add in a large/jumbo Vidalia onion, cut into thin layers...kinda like this:

Sprinkle the onions with a tsp. of sugar to help speed up the caramelization process.  Now, chop up about 6 red or yellow potatoes into chunks and place them in a pot of cold, salted water.  We'll boil them until tender while our onions caramelize (about 25 minutes or so).

Not too big, not too small, juuuust right

Once the potatoes are tender, drain them and set aside for a moment.  The onions should be caramelizing nicely at this point. 

Resist the urge to just eat them as is.

Add 3 minced garlic cloves and sauté for another couple of minutes.  Next, we'll need to add about 3 cups of clam broth to them in the skillet.  If you have homemade clam broth just lying around, I seriously salute you and would like an invitation to your house for dinner sometime.  If you're like most of us, this isn't exactly a pantry staple item.  However, I find that a super simple way to make quality, great-tasting broths is by using Better than Bouillon:

I do not get paid by this company.  I just really love them!

I use their chicken and beef varieties often to make quick broths, and this clam one is just as awesome.  Adding 3 tsp. of it to 3 cups of hot water and stirring quickly makes the broth that I need for this recipe.  You can also find bottled clam broth at your local grocery store.  I tend to find that they place it within the adult drink mixers section near things like margarita mix.  Happy hunting!

Add the 3 cups of clam broth to the caramelized onions and stir.  Add in your cooked potatoes and stir again (notice a trend here?)  Add in your minced clams (or 24 whole clams, if you're fancy!) and stir once more.

Almost eating time!

 

Bring this lovely concoction to a simmer.  To give it just a little more oomph, we'll slowly and carefully (stirring the whole time) add a cup of heavy cream to our soup.  Keep stirring for about a minute so the cream doesn't curdle.  Salt and pepper your creation to taste and sprinkle on about a tsp. of tarragon as garnish and a last little flavor booster.

 



Now, isn't that nice?

 

If I had used fresh clams, I'd continue to keep the soup at a simmer until all the clams had opened up.  Since I had minced clams, we're ready to eat already!  Yippee!!

 

I ate two bowlfuls of this soup that's supposed to serve 4, leaving only about 2 more bowlfuls leftover.  What can I say, I love my soups!  I think you will enjoy this one as well.

 

Try it.  You'll like it.

 

-Sam

 

Clam Soup with Potatoes and Caramelized Onions

Serves 4

 

1 tbsp. olive oil

1 tbsp. butter

1 jumbo Vidalia onion, sliced thin

1 tsp. sugar

3 cloves garlic, minced

6 red (or 2 yellow) potatoes, cut into chunks

3 cups clam broth

1 cup heavy cream

1 can minced clams (or 24 fresh)



Salt and freshly ground black pepper
1 tsp. tarragon

Heat olive oil and butter in a large skillet over medium-high heat. Add onions and sugar and cook until onions are caramelized.  Add 3 minced cloves of garlic and cook for 3 more minutes.

While onions are cooking, boil potatoes until tender.  Drain and put aside for now. 

Add clam broth to the onions and stir.  Bring to a simmer.  Slowly add the cream, stirring rapidly to avoid the cream curdling.  Add in the potatoes and stir to combine.  Add in the minced clams (or fresh clams.)  If using fresh, simmer until the clams open.  Season soup with salt and pepper to taste and sprinkle on the tarragon.