Clam And Leek Soup
|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)|
|White pepper||To Taste|
|Cayenne pepper||To Taste|
|Butter||2 Tablespoon, cut into bits|
|Finely minced parsley||2 Tablespoon|
|Minced garlic||2 Tablespoon|
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.
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.