Instructions: In a large heavy saucepan, saute leeks, carrots and celery in butter. Add broth and potatoes, cook until tender. Add salt and white pepper to taste.

Mash through a sieve. Pour back into saucepan and add Half and Half. Check seasonings. Add bay leaf and can of minced clams with juice. Heat and serve. Better made the day before.

Yield: 4 servings.

ELINOR STALLWORTH SAXTON

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