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Clam And Leek Soup

Meal.Mates's picture
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
  Leek 2 Cup (32 tbs), minced (Use White And Some Green)
  Minced onion 1⁄4 Cup (4 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Minced carrot 3 Tablespoon
  Butter/Rendered chicken fat 4 Tablespoon
  Beef stock 4 Cup (64 tbs) (Dark One)
  Diced potatoes 1 1⁄2 Cup (24 tbs)
  Canned minced clams 7 1⁄2 Ounce (1 Can)
  Canned chopped clam and liqueur 7 1⁄2 Ounce (1 Can)
  Half and half 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Cayenne pepper To Taste
  Butter 2 Tablespoon, cut into bits
  Finely minced parsley 2 Tablespoon
  Minced garlic 2 Tablespoon
  Paprika 1
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

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