Spinach Clam Soup

Serves two

• 1 cup dehydrated spinach
• 1 teaspoon onion flakes
• 1 teaspoon parsley flakes
• 1/8 teaspoon garlic granules
• 1/8 teaspoon thyme
• 1/8 teaspoon basil
• dash nutmeg
• dash pepper
• 1/2 cup milk powder
• 1 6 1/2-ounce can clams and juice
• 1/2 teaspoon lemon juice (optional)
• 3 1/2 cups water
• 1 tablespoon butter
• Parmesan cheese and/or chopped almonds as garnish

At home, bag first 8 ingredients together. In camp, bring 3 cups water and butter to a boil. Add all dry ingredients except milk powder and Parmesan cheese. Bring to boil and simmer 5 minutes. Meanwhile, mix 1/2 cup water and milk powder. Add to soup when done and stir well. Add lemon juice, if used, and clams and heat through. Do not boil. Serve with Parmesan cheese or chopped almonds sprinkled on top.

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