Recipe by mollypaul
A wonderful New England comfort food.
Top Review by Cheryl W.
This sounds a lot like my father-in-law's recipe (which I lost) from Norfolk, VA. Only he started out with frying some bacon and adding the rest of the ingredients to it. It was a thin soup but, oh, so good! I prefer the thin version over the thicker one.
- 1 quart soft-shell clam, lightly steamed (just until the shells open)
- 1 onion, chopped
- 3 medium potatoes, diced
- 2 tablespoons parsley, chopped
- 1⁄4 lb butter
- 2 cups milk
- salt and black pepper
Directions See How It's Made
- Melt butter in a saucepan, add onion and cook until tender but not brown.
- Add potatoes and just enough water to cook potatoes (about ten minutes).
- When potatoes are tender add parsley, salt and pepper, and clams with their juice.
- Just before serving add 2 cups milk and heat but do NOT boil.