Ingredients
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1/2 cup butter
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1 stalk celery, minced
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1 small onion, minced
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1/4 teaspoon cayenne pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried marjoram
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3 tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
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3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
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2 cans condensed cream of potato soup (undiluted)
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1 1/2 lbs clams or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
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chopped fresh parsley (to garnish)
Instructions
- Melt butter in 3-quart saucepan over low heat.
- Saute' celery and onion until tender.
- Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
- Add milk and condensed soup and stir until piping hot.
- Meanwhile clean and chop seafood as you like.
- I usually halve the shrimp and then cut one half in half and leave the other half whole.
- If using extra large scallops I usually quarter them.
- When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
- Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.