| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soups & ste, To try, Dairy-restr |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
c |
Onion; diced |
| 1/2 |
c |
Flour |
| 3 |
c |
Clam broth |
| 2 |
c |
Rice milk |
| 2 |
cn |
Chopped clams |
| 1/4 |
ts |
White pepper |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 4 |
c |
Potatoes; 1" cubes |
INSTRUCTIONS
In a large pot, saute the onions over medium heat in the olive oil until
they have softened. Add the flour and incorporate thoroughly. Add the clam
broth and the rice milk and whisk the mixture until it is smooth.
Add the chopped clams, white pepper, parsley, thyme and bay leaf to the
soup. Bring the soup to a boil, cover and reduce the heat to a simmer.
Continue cooking the soup for 45 minutes.
After the soup has cooked for 45 minutes, add the diced potatoes and simmer
for an additional 15 minutes. Remove the soup from the heat and serve.
Posted to recipelu-digest Volume 01 Number 242 by James and Susan Kirkland
<kirkland@gj.net> on Nov 10, 1997
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