Alaskan Clam and Potato Soup

Sherry Blizzard


There are perks to living in Alaska! Digging for razor clams on the Kenai Peninsula is one of them. I pressure can my minced clams in 1/2 pint jars so that I have them on the shelf whenever I want them and they don't get lost in the freezer.

My mom almost always bought canned clams for her potato soup.

I love this soup served up with Chris Elizondo's Farm Kitchen Sourdough Bread.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 2 lb
    potatoes, peeled and cut into 1/2" or 1" cubes
  • 2
    carrots, peeled and chopped
  • 2
    celery stalks, chopped fine
  • 1 medium
    yellow onion, diced fine
  • 1 c
    alaskan fish stock (see my recipe at alaskan fish stock) or bottle of clam juice
  • 4
    bacon, crip fried and crumbled or 1/4 cup real bacon bits
  • 1 c
    minced clams with juice
  • 2 c
    milk or half and half
  • 3 Tbsp
  • 1/4 c
    sour cream
  • 4
    green onions or chives minced
  • ·
    salt and pepper to taste

How to Make Alaskan Clam and Potato Soup


  1. These are the ingredients you will need. Note: If you want a richer soup, you can use heavy cream or half and half. *I was out of celery the day I made this, you really do want celery---NOT celery seed as pictured here.
  2. Combine the first 5 ingredients in a soup pot or Dutch oven. Cook until potatoes and carrots are tender (about 10-15 minutes).
  3. Add bacon, clams, milk and butter. Stir until heated through and butter is melted. Take off the heat and stir in sour cream, sprinkle with diced green onions and salt and pepper.

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