| 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.
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