Cooking Instructions
- 1
In a cooking pot, bring the clam juice and milk close to a boil.
- 2
Heat up at moderate temperature a deep cooking pot with the oil and butter until it melts.
Sauté onions and garlic together, do not brown. - 3
Add celery, red peppers and cook for 2 minutes.
Add leeks and cover the pot and let the vegetables sweat. - 4
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.
- 5
Pour in the hot clam juice with the milk, bay leaf, 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. - 6
Stir in clams, ground black pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat.
Let it rest 5 minutes and serve.
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