I've made this recipe many times and it never gets old. I also fry bacon (added later) and then saute the onion and celery in the bacon fat in the soup pot. I add a bottle of clam juice plus the drained juice from the canned clams to the liquid. I also add some Old Bay and garlic powder to the mix. I let the mixture cook sometimes for a few hours then thicken with a cornstarch/broth mixture. I know I have changed the original recipe, but in my opinion, what makes this recipe a 5 star on its own for the submitter is the quart of half and half and the red wine vinegar which are the magic ingredients. Also, adding the clams right before serving time is essential so they remain tender. Truly delicious restaurant quality soup. The entire pot is gone in 2 days. Thank you.
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I've made this recipe many times and it never gets old. I also fry bacon (added later) and...