| |
| |
| 2 Tbs |
|
butter |
|
| 1 cup |
|
diced onion |
|
| ½ cup |
|
diced celery |
|
| ½ cup |
|
diced leeks |
|
| ¼ tsp |
|
chopped garlic |
|
| 2 Tbs |
|
flour |
|
| 1 quart |
|
milk |
|
| 1 cup |
|
clams in juice |
|
| 1 cup |
|
diced potatoes |
|
| 1 Tbs |
|
salt |
|
| ¼ tsp |
|
white pepper |
|
| 1 tsp |
|
dry thyme |
|
| ½ cup |
|
heavy cream |
|
|
|
| |
| 1 |
In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often. |
| 2 |
Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer 10 minutes. |
| 3 |
Add clams and simmer 5 to 8 minutes. Finish with heavy cream. Serve. |
|
| |
| Servings: 4 |
| |
| Recipe Type |
| Clams, Copycat, Seafood, Soup |
| | |
|
|
bravenet.com
