Ingredients
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 Tbsp all-purpose flour
- 2 cup chicken or vegetable stock
- 2 (10-oz) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 lb Idaho potatoes, cut into 1/2-inch cubes
- salt and freshly ground black pepper
Instructions
1
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often.
2
Stir in the flour to distribute evenly.
3
Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
4
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
5
Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
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Dec 2020
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