Clam-Corn Soup - cooking recipe

Ingredients
    2 large leeks or 1 large onion, minced
    2 Tbsp. butter
    2 stalks celery, sliced
    4 potatoes, diced
    4 c. chicken stock or 1 qt. water and 4 bouillon cubes
    1 c. dried corn (John Cope's, if available)
    1 (10 oz.) can baby whole clams or 1 c. fresh baby clams, plus juice
    1/2 c. dry milk powder
    salt to taste
    dash of pepper
    1/4 tsp. kelp
    2 c. milk
    2 hard-boiled eggs, finely diced
Preparation
    In large kettle, saute leeks and/or onions in butter until tender. Add celery, potatoes, chicken stock and dried corn.
    Bring to a boil, then cover; reduce heat and simmer gently for 30 minutes or until corn is done. Add clams, seasoning, dry milk and whole milk. Heat to boiling point and gently simmer for a few minutes. Add hard-boiled eggs a few minutes before serving. Adjust milk to desired consistency.

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