Preparation:
In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often. Remove from heat and add flour, mixing well.
Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer 10 minutes. Add clams and simmer 5 - 8 minutes. Finish with heavy cream. Serve. |
