30-plus ounces canned chopped clams (see note)
4 tablespoons butter, divided use
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups diced raw peeled potatoes
1 teaspoon celery salt
1/2 teaspoon thyme
1/4 teaspoon ground white pepper
2 tablespoons flour
Salt, to taste
4 cups half-and-half
Drain clams, reserve and measure the clam liquid, add water if amount is less than 4 cups.
Over medium heat melt 2 tablespoons butter, add onion, celery and garlic, saute for 5 minutes.
Add potatoes, celery salt, thyme, pepper and clam liquid, simŽmer until potatoes are tender.
Make a roux by melting remaining butter and mix in flour, cook 1 minute.
Stir roux into potato mixŽture, cook 1 minute more. Add salt, as necessary to taste.
Add clams and half-and-half and heat through, but do not boil.
NOTE: Use three 10 1/2,-ounce cans or five 6 1/2-ounce cans.
Makes about 12 cups
Keywords: soups,seafood,Cooking With Cow,Ferguson Family
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Recipes by Carol Jancsi