L.J's Curried Clam Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
soup mix
creamy clam |
* |
| 1 ½ | cups |
water
|
|
| 1 ½ | cups |
milk
full cream |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | can |
clams
baby |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
soup mix
creamy clam |
* |
| 355 | ml |
water
|
|
| 355 | ml |
milk
full cream |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
|
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
garlic powder
|
|
| 1 | can |
clams
baby |
*
|
Directions
Follow the directions on the package as to making the ordinary soup with the water and milk.
Make a roux with the flour and butter in a seperate pot.
Bring the soup mix to the boil and add the curry powder, garlic powder and cummin.
Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens.
Simmer for 10 minutes and serve.
