Clam-Corn Soup

Name: Clam-Corn Soup
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

13 ingredients

2 steps

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

Directions

1

In large kettle, saute leeks and/or onions in butter until tender. Add celery, potatoes, chicken stock and dried corn.
2

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.