CLAMS AND LEEKS CORN CHOWDER

SERVINGS: 6   1 CUP PER SERVING= 392 Calories 

INGREDIENTS

1½ cup chopped clams

1 tbsp. olive oil

4 tbsp. butter

2 minced garlic cloves

1 small onion chopped. (1/2 cup)

½ cup diced red peppers

½ cup diced celery

4 cups chopped leeks

5 tbsp. all-purpose flour

3 cups of clam juice

3 cups 1% low fat milk at room temperature

6 cups fresh corn kennels

2 diced and peeled red bliss potatoes

1 bay leave

2 tsp. fresh thyme leaves

2 tsp. chopped fresh oregano leaves

½ tsp. ground black pepper

2½ tsp. salt

Louisiana hot sauce (Optional)

METHOD

Measure and cut ingredients for the recipe.

Bring the clam juice to a boil.

Heat a pot with oil and butter until it melts.

Sauté onions and garlic together, do not brown.

Add celery, red peppers and cook for 2 minutes.

Add leeks and cover the pot and let the vegetables sweat. Add flour.

 mix well and cook it for about 3 minutes stirring often. Do not let it stick or burn at the bottom of the pot.

Pour in the milk, hot clam juice, bay leave, salt and stir well. Bring it to a boil.

 Incorporate the corn, potatoes and bring the soup to a boil again. Let it simmer for about 15 minutes until potatoes are cook.

Stir in clams, pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat.