Clam Bisque Florentine
|Canned minced clams||13 Ounce, undrained (2 Cans, 6 1/2 Ounces Each)|
|Water||2 1⁄2 Cup (40 tbs)|
|Chicken-flavored bouillon granules||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Evaporated skimmed milk||12 Ounce (1 Can)|
|Sliced spinach leaves||1⁄2 Cup (8 tbs) (Use Fresh Ones)|
Drain clams, reserving 1/2 cup liquid.
Set clams and 1/2 cup liquid aside.
Combine remaining clam liquid, water, and next 3 ingredients in a medium saucepan,- bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Remove and discard bay leaf.
Stir in clams, milk, and spinach.
Simmer, uncovered, 5 minutes or until spinach wilts.