Recipe - Potato Clam Soup

4 Leeks; chopped
4 Carrots; cut or sliced up
2 (up to)
4 Ribs celery; cut or sliced up
One fourth cup Butter
2 cn (10.75oz) chicken broth
3 lg Potatoes; thinly cut or sliced up
Salt to taste
White pepper to taste
16 ounce Half and half
1 Bay leaf (optional)
1 cn (7oz) minced clams;
undrained

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.