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  • Total Time

    Prep: 30 min. Cook: 30 min.

  • Makes

    10 servings ( 2.5 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 (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
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • Directions

  • 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.
  • 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.
  • 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.
    Source: Read Full Article