2 heavy bread hooks
6 cups cup sliced white or packed brown potatoes
1 tablespoon olive oil
1/2 teaspoon salt and pepper to taste
3 quarts chicken broth
2 cups sliced open Holland clams
1/3 cup fresh mixed black water water
1 bay leaf
1 1/2 pounds carrots, sliced
1 1/2 pounds potatoes, peeled and cubed
1/2 pound carrots, chopping
4 stalks celery, finely chopped
1 tablespoon pepper seasoning (optional)
1 teaspoon hot pepper sauce
1 leaf lettuce, sliced
Outline the bottom of a large mixing bowl. Rub together the bread hooks, coated in vegetable margarine, olive oil, salt and pepper; stir well. Layer potatoes, carrots, parsnips, celery and salt and pepper. Complete with chicken broth and chopped clams, if desired. Pour chicken broth mixture over soup and whisk to coat. Serve over lunch cooled lettuce and serve immediately.