| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
60 |
Servings |
INGREDIENTS
| 30 |
cn |
Minced clams (6-1/2 oz each) |
| 8 |
c |
Diced onions |
| 1 1/2 |
lb |
Butter or margarine |
| 2 |
c |
All-purpose flour |
| 3 |
qt |
Milk |
| 3 |
bn |
Celery, sliced |
| 3 |
c |
Minced fresh parsley |
| 12 |
lb |
Potatoes, peeled and cubed |
| 3 |
lb |
Sharp cheddar cheese, shredded |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Drain and rinse clams, reserving juice; set aside. In a large kettle, saute
onions in butter until tender. Add flour; stir to form a smooth paste.
Gradually add the milk, stirring constantly until slightly thickened (do
not boil). Add celery, parsley and potatoes and cook until tender, about 45
minutes. Add the clams and cheese; cook until cheese is melted and soup is
heated through. Add reserved clam juice and salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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