| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 4 | Servings | |
INGREDIENTS
| 4 | Leeks; chopped | |
| 4 | Carrots; sliced (up to) | |
| 4 | Ribs celery; sliced | |
| 1/4 | c | Butter |
| 2 | cn | (10.75-oz) chicken broth |
| 3 | lg | Potatoes; thinly sliced |
| Salt to taste | ||
| White pepper to taste | ||
| 16 | oz | Half and half |
| 1 | Bay leaf (optional) | |
| 1 | cn | (7-oz) minced clams; undrained |
INSTRUCTIONS
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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”