Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Leeks; chopped |
| 4 \N | Carrots; sliced (up to) |
| 4 \N | Ribs celery; sliced |
| ¼ cup | Butter |
| 2 cans | (10.75-oz) chicken broth |
| 3 larges | Potatoes; thinly sliced |
| \N \N | Salt to taste |
| \N \N | White pepper to taste |
| 16 ounces | Half and half |
| 1 \N | 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, .