Clam Bisque - cooking recipe

Ingredients

2 c. chopped onion
2 cloves garlic, minced
1 (46 oz.) can beef broth
2 (6 1/2 oz.) cans minced clams with juice
parsley for garnish
1 c. chopped celery
3 Tbsp. butter or oleo
2 1/2 c. peeled, diced potatoes
1 c. half and half or cream

Preparation

Use large pot over medium heat.
Cook onion, celery, garlic, in butter until tender, about 10 minutes.
Add broth and potatoes. Heat to a boil.
Cover; reduce heat.
Simmer 10 minutes until potatoes are done.
Strain soup mixture, reserving liquid.
Puree 1 cup potato mixture.
Return puree to remaining mixture and liquid in pot.
Add clams and cream.
Heat thoroughly but do not boil. Top with parsley.