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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