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- 2 (6.5 ounce) cans minced clams
- 1 cup diced celery
- 1 cup diced onion
- 2 cups peeled and diced potatoes
- 3/4 cup butter
- 3/4 cup flour
- 1 quart half and half
- 1.5 tsp salt
- Pepper to taste
- Drain juice from the canned clam and save.
- Place diced celery, onions and potatoes in a pot.
- Pour clam liquid over the vegetables. Add more water, if necessary, so the vegetables are just covered with liquid.
- Bring to a simmer over medium heat.
- Cook until vegetables are just tender, about 15 minutes.
- In a separate pan, melt butter, sprinkle in flour, whisking until the mixture is smooth.
- Stirring constantly slowly add half and half to the roux.
- Cook and stir with a wire whisk until mixture is thick and smooth.
- Stir in vegetables, juice and clams. Heat through.
- Season with salt and pepper to taste.
Farrside Foods - Recipes and Concoctions