The vanilla essence unifies the salty, smoky, and sweet flavors to make this soup smooth, flavorful, and complex. The ingredients are simple, but every one counts!

  • | 60 mins
  • | 7 servings
  1. Preheat oven to 325°F.
  2. In a heavy oven-proof pot or 3 quart casserole pot, sauté bacon in one tbsp butter.
  3. Once starting to crisp, add onion and celery, sauté one minute, add flour and stir to combine; add vegetable stock, reserved clam juice, heavy cream, bay leaf, the Rodelle Vanilla Beans along with the pods, and the potatoes.
  4. Bring to just boiling, stirring often. Cover and remove to oven.
  5. Bake for 20 minutes. Remove from oven.
  6. Remove the Rodelle Vanilla Bean pods and the bay leaf.
  7. Stir in the clams, and shrimp, then salt and pepper to taste. Place back in oven and cook for 15 more minutes.


  • 3 slices thick cut applewood smoked bacon, cut into 1/2-inch pieces
  • 1 tbsp unsalted butter
  • 1 medium onion, chopped
  • 2 stalks celery, medium dice
  • 1/2 pound medium raw shrimp
  • 3 tbsp flour
  • 2 cups vegetable stock
  • 1 10-ounce can clams in water
  • chopped, reserve juice
  • 1 cup heavy cream
  • 1 bay leaf
  • 2 Rodelle Vanilla Beans, split, scraped, reserve beans
  • 1 pound Yukon Gold potatoes cut into 3/4-inch chunks
  • Salt and pepper to taste
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