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Sunday, June 9, 2013

Potato Leek Clam Soup

I cleaned out the pantry and found a couple of things that needed using up - evaporated milk, potato flakes and a couple cans of chopped clams - and decided to make a clam chowder of sorts. I have made potato leek soup which was totally from scratch - this is more pantry style but still yummy! And the addition of clams - brilliant (or at least inspired).

Yes this is a recycled picture from this post  - but really how exciting is a picture of soup??

Potato Leek Clam Soup

1/2 onion chopped
1 leek white part - chopped
1 carrot diced
coconut oil - 2TBS
1TBS butter
1 quart homemade chicken stock
1 cup beans - I used chickpeas but I think white beans would have been better.
1 can evaporated milk
2 cans of water
2 cups potato flakes
1 TBS butter
1 tsp garlic powder, mustard powder, celery seed
salt and pepper
2 cans clams with juice

Saute' the veggies in the coconut oil and butter for 5 minutes or so. Add the chicken stock and cook at a slow boil until the carrots are soft. Add the chickpeas. Blend with stick blender until smooth. Add the milk and water, the potato flakes and stir. Add more water or flakes if needed. Add the spices and then add the butter and clams and taste - salt and pepper as needed. Delicious!