1 teaspoon vegetable oil
1 carrot, cut into 1/2 inch chunks
3 Tbs chopped onion
1 cup cooked and cubed potato
2 (15 ounce) cans minced clams
3 cups water
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried dried basil
1 teaspoon dried oregano
1 teaspoon cinnamon
2 white peppercorns
1 medium head cauliflower, cut into 1/4 inch cubes
1 medium onion, diced
2 single potatoes
In a pan on medium heat pour oil. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, and set aside to cool.
Beat together onion, celery, carrots, onion rings, potato, clams, water, parsley, paprika, basil, oregano, cinnamon, peppercorns and cauliflower until broken down.
Spread potato mixture over carrot cake layer and top with remaining potato mixture.
Bake in preheated oven for 30 minutes, or until potatoes are tender and golden brown. You could also chill: Bring a large pot of water to a boil, strain off a handful, and reserve. Bring a medium saucepan with liquid by adding butter. Add water as soon as the dish becomes hot. If soup is too thick, thicken slightly with chicken broth. Allow to stand 5 minutes before stirring.
⭐ ⭐ ⭐ ⭐ ⭐