Clam And Leek Soup Recipe
Clam And Leek Soup is yet another American cuisine incorporated with both chopped and minced clams with liqour. Potatoes submerged in cream, meat stock and clam liqour are amazingly delicious to taste. The buttered clam recipe is often served with handful of parsley, garlic and paprika. Here's the ultimate Clam And Leek Soup recipe for your batch now.
Ingredients
| Minced | 2 Cup (16 tbs) | |
| 1/4 cup each minced celery and onion | ||
| Garlic | 2 Clove (5gm), minced | |
| Carrot | 3 Tablespoon, minced | |
| 4 tablespoons butter and/or rendered chicken fat | ||
| 4 cups dark beef stock | ||
| Potatoes | 1/2 Cup (16 tbs), diced | |
| Minced | 1 Can (10oz) | |
| Chopped | 1 Can (10oz) | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt, white pepper, cayenne pepper, freshly grated lemon peel and celery salt to taste | ||
| Butter, cut into bits | ||
| Finely minced fresh parsley and garlic | ||
| Paprika | ||
Directions
Saute leeks, celery, onion, garlic and carrot in butter until leeks are soft.
Add stock and potatoes, cover, bring to a boil, lower heat and simmer until potatoes are tender.
Puree.
Combine potato mixture with clams and add cream.
Reheat, but do not boil.
Add seasonings to taste.
Stir in butter bits.
Sprinkle with a generous amount of parsley, garlic and paprika.
Add stock and potatoes, cover, bring to a boil, lower heat and simmer until potatoes are tender.
Puree.
Combine potato mixture with clams and add cream.
Reheat, but do not boil.
Add seasonings to taste.
Stir in butter bits.
Sprinkle with a generous amount of parsley, garlic and paprika.
Chef
