Clam and Potato Cream Soup


Delicious soup, easy to make. One can 5.5 ounce clams in natural juices. 2 Yukon gold Potatoes peeled and diced, one celery stalk diced finely, one shallot diced finely, 1 cup Milk, 1/2 cup light cream, 1 cup low sodium Vegetable stock, one tablespoon Old Bay Seafood Seasoning, fresh chopped parsley, pepper to taste, add croutons, crackers, or a side of bread and butter. I like to simmer all ingredients 20-25 minutes (or until potatoes are tender). Stir frequently.

Ladle in soup bowls and dig in. We love oyster crackers-the real ones (when I can find them!).


Cheryl “Cheffie Cooks” Wiser.

See YOU!