Clam-Corn Soup

• 2 large leeks or 1 large onion, minced
• 2 Tbsp. butter
• 2 stalks celery, sliced
• 4 potatoes, diced
• 4 c. chicken stock or 1 qt. water and 4 bouillon cubes
• 1 c. dried corn (John Cope's, if available)
• 1 (10 oz.) can baby whole clams or 1 c. fresh baby clams, plus juice
• 1/2 c. dry milk powder
• salt to taste
• dash of pepper
• 1/4 tsp. kelp
• 2 c. milk
• 2 hard-boiled eggs, finely diced

1. In large kettle, saute leeks and/or onions in butter until tender. Add celery, potatoes, chicken stock and dried corn.
2. Bring to a boil, then cover; reduce heat and simmer gently for 30 minutes or until corn is done. Add clams, seasoning, dry milk and whole milk. Heat to boiling point and gently simmer for a few minutes. Add hard-boiled eggs a few minutes before serving. Adjust milk to desired consistency.

leeks, butter, stalks celery, potatoes, chicken, corn, fresh baby clams, milk powder, salt, pepper, kelp, milk, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981304 (may not work)