05-05-2005, 03:22 AM
Yield: 6 servings.
3 cups clam juice
3/4 cup unsalted butter
1 cup small (1/4-inch) diced onions
3/4 cup flour
1 cup small (1/4-inch) diced celery
2 cups small (1/2-inch) diced potatoes, peeled and parboiled
1/2 teaspoon salt
1/8 teaspoon white pepper
3 (6 ounce) cans minced clams, drained
1 pint heavy cream
In a large saucepan heat 3 cups clam juice to a simmer.
In a soup pot, melt butter. Add onions. Sauté until translucent. Whisk in flour. Cook 3 minutes over low heat. Slowly whisk in heated clam juice until there are no lumps.
Bring mixture to a boil. Turn down heat to simmer. Add celery and potatoes. Whisk in salt and pepper. Let mixture simmer for 10 minutes, stirring often.
Add chopped clams. Return to simmer. Whisk in cream and cook until desired serving temperature is reached.
3 cups clam juice
3/4 cup unsalted butter
1 cup small (1/4-inch) diced onions
3/4 cup flour
1 cup small (1/4-inch) diced celery
2 cups small (1/2-inch) diced potatoes, peeled and parboiled
1/2 teaspoon salt
1/8 teaspoon white pepper
3 (6 ounce) cans minced clams, drained
1 pint heavy cream
In a large saucepan heat 3 cups clam juice to a simmer.
In a soup pot, melt butter. Add onions. Sauté until translucent. Whisk in flour. Cook 3 minutes over low heat. Slowly whisk in heated clam juice until there are no lumps.
Bring mixture to a boil. Turn down heat to simmer. Add celery and potatoes. Whisk in salt and pepper. Let mixture simmer for 10 minutes, stirring often.
Add chopped clams. Return to simmer. Whisk in cream and cook until desired serving temperature is reached.