03-01-2005, 05:17 AM
2 medium potatoes, peeled, cut 1/4 inch and diced
1 small onion, minced
1 rib celery, chopped
5 cups clam juice
1 cup water
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon butter
1 teaspoon Worcestershire sauce or to taste
1/2 teaspoon salt or to taste
Fresh ground black pepper, to taste
2 cups minced clams
4 cups heavy cream
Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boiling, stirring often. Reduce heat. Simmer until potatoes are soft, about 20 minutes.
Stir in clams and cook 5 minutes. Add remaining 4 cups clam juice and cream. Heat to a simmer, about 10 minutes. Do not boil.
Servings: 12
1 small onion, minced
1 rib celery, chopped
5 cups clam juice
1 cup water
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon butter
1 teaspoon Worcestershire sauce or to taste
1/2 teaspoon salt or to taste
Fresh ground black pepper, to taste
2 cups minced clams
4 cups heavy cream
Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boiling, stirring often. Reduce heat. Simmer until potatoes are soft, about 20 minutes.
Stir in clams and cook 5 minutes. Add remaining 4 cups clam juice and cream. Heat to a simmer, about 10 minutes. Do not boil.
Servings: 12