Title: Clam Chowder
Categories: None
Yield: 4 Servings

2 tb Butter
1/2 c Diced onion*
1/2 c Diced celery
1/2 c Diced leeks
1/4 ts Chopped garlic
2 tb Flour
1 qt Milk
1 c Clams in juice
1 c Diced potatoes
1 tb Salt
1/4 ts White pepper
1 ts Dry thyme
1/2 c Heavy cream

1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks
and garlic. Sauti for 3 minutes mixing often.

2) Remove from heat and add flour, mixing well.

3) Add milk and whisk vigorously.

4) Drain clams and add juice to soup.

5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.

6) Add potatoes and seasonings, simmer 10 minutes.

7) Add clams and simmer 5 - 8 minutes.

8) Finish with heavy cream. Serve.

Suggested Wine: Chardonnay, Chenin Blanc

NOTES : Garnish with chopped parsley, bacon bits, herb seasoned oyster
crackers or shredded cheddar cheese.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" on Feb
17, 1998