| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Diced onion* |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced leeks |
| 1/4 | ts | Chopped garlic |
| 2 | tb | Flour |
| 1 | qt | Milk |
| 1 | c | Clams in juice |
| 1 | c | Diced potatoes |
| 1 | tb | Salt |
| 1/4 | ts | White pepper |
| 1 | ts | Dry thyme |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Sauti for 3 minutes mixing often. 2) Remove from heat and add flour, mixing well. 3) Add milk and whisk vigorously. 4) Drain clams and add juice to soup. 5) Slowly bring to a boil, mixing often. Reduce heat to a simmer. 6) Add potatoes and seasonings, simmer 10 minutes. 7) Add clams and simmer 5 - 8 minutes. 8) Finish with heavy cream. Serve. Suggested Wine: Chardonnay, Chenin Blanc NOTES : Garnish with chopped parsley, bacon bits, herb seasoned oyster crackers or shredded cheddar cheese. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998
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