Friday, March 16, 2012

FISH FRIDAY=Clam Florentine Soup

Fish Friday! During Lent, we Catholics refrain from eating meat on Fridays as a fast in preparation for Easter. I remember as a kid my mom making us eat SMELTS. YUK! They are nasty little fish full of bones. I would use them for bait because that is what they remind me of! Why could she not let us eat pasta or pizza! Now we are talking the 60's, so those food items were not as popular. I love a lot of different kind of seafood. About 20 years ago I put this recipe together for for Clam Florentine Soup.
It is light and SO easy. It can be done in the microwave or on the stove top. Ready to eat in 10 minutes!

Patti's Clam Florentine Soup

1 large can chopped clams or 6 oz fresh clams chopped
1 12  oz package frozen creamed spinach
1 can creamed soup (chicken, mushroom or celery)
3/4 can milk (use soup can to measure milk)
1/4 can white wine (use soup can to measure wine-wine is optional)
1 tsp. lemon juice
Season at the end with salt and pepper to taste.

Put all ingredients in a microwaveable bowl. Heat on High for 4 minutes. Stir, Continue heating at 1 minute increments until hot and buubly.  Serve. Garnish w/croutons. Serve with crusty bread and a salad. Beautiful as a first course with a meal.

Can be heated in a pot on the stove as well.

Buon Appetito!

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