|4||Carrots; sliced (up to)|
|4||Ribs celery; sliced|
|2 cans||(10.75-oz) chicken broth|
|3 larges||Potatoes; thinly sliced|
|Salt to taste|
|White pepper to taste|
|16 ounces||Half and half|
|1||Bay leaf (optional)|
|1 can||(7-oz) minced clams; undrained|
In a large heavy saucepan, saute leeks, carrots and celery in butter. Add broth and potatoes, cook until tender. Add salt and white pepper to taste.
Mash through a sieve. Pour back into saucepan and add Half and Half. Check seasonings. Add bay leaf and can of minced clams with juice. Heat and serve. Better made the day before. Yield: 4 servings.
ELINOR STALLWORTH SAXTON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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