Potato clam soup

Yield: 4 Servings

Measure Ingredient
4 Leeks; chopped
4 Carrots; sliced (up to)
4 Ribs celery; sliced
¼ cup Butter
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

(MRS. JIM)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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