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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right!Christine Schenher, San Clemente, California Ingredients:
1/2 cup each chopped onion, celery and carrot |
1/4 cup chopped green pepper |
3/4 cup butter, divided |
3/4 cup king arthur unbleached all-purpose flour |
1 carton (32 ounces) chicken broth |
1 bottle (8 ounces) clam juice |
1 medium potato, peeled and cubed |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon curry powder |
1/4 teaspoon pepper |
2 cups half-and-half cream |
4 cans (6-1/2 ounces each) minced clams, undrained |
1 cup milk |
Directions:
1. In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended.
2. Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently.
3. Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving. Yield: 11 servings (2-3/4 quarts).
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