8 Servings
Clams American
Soup New England dinner clams Clams American
8 tablespoon ter (1 stick)
6 tablespoon ur
46 cups juice)
2 ons diced small
1 bunch ery diced small
8 atoes diced
1 c light am
1 Salt and per to taste
1 cestershire sauce to taste
In a sauté pan, prepare the roux by melting the butter. Add the flour and cook, stirring constantly, for 5 minutes. Strain the clams from the juice In a large soup pot, heat the juice over medium heat. When hot, add the roux to thicken. In a separate pot, boil or steam the onions and celery until tender. Boil or steam the potatoes until cooked but still firm. Add the cooked onions, celery and potatoes to the thickened clam broth. Add the chopped clams, cream and seasonings. Cook an additional 5 minutes. Serve immediately.
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