Potato clam soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .