|Rich, creamy and two flavors that compliment each other. Comfort food all the way when it comes to soup, this will hit the spot!|
6 potatoes, peeled and cut into 1 inch pieces
1 can rinsed minced clams
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoon finely minced celery
1/2 cup fresh finely chopped parsley
6 cloves garlic, peeled roasted garlic see directions here
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste
shredded mozzarella cheese
Italian flavored bread crumbs mixed with 2 tablespoons melted butter, toast in the oven in a throw away pie tin for 8 minutes on 400 degree oven
Preheat oven to 425 degrees
Roasted Garlic (for instructions click here)
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender, blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, cream, clams and (in season fresh clams minced) add salt to taste, spirnkle with parsley. Top with reserved roasted potatoes, garnish. Garnish with mozzarella shredded cheese and toasted bread crumbs.