Ingredients
- 51 oz minced clams (6 1/2 Cups) shopping list
- 1 c DICED onion shopping list
- 1/2 lb butter shopping list
- 1/2 c ALL PURPOSE flour shopping list
- 2 -3 BOTTLES clam juice shopping list
- 1 qt 1/2 & 1/2 (+FOR CONSISTENCY) shopping list
- 4 stocks celery, THIN SLICED shopping list
- 1/2 TSP poultry seasoning shopping list
- 1/2 TSP CAVENDERS shopping list
- 1/4 c MINCED fresh parsley and TYME shopping list
- 3-4 med potatoes, PEELED & CUBED, WAXIE shopping list
- salt & pepper TO TASTE shopping list
- 1/2 Pkg salt pork shopping list
- butter shopping list
How to make it
- DRAIN AND RINSE CLAMS, RESERVING JUICE, SET ASIDE. IN A LARGE KETTLE, SAUTE ONIONS IN BUTTER AND SALT PORK UNTIL TENDER. ADD FLOUR; STIR TO MAKE A SMOOTH PASTE. GRADUALLY ADD THE MILK, STIRRING CONSTANTLY UNTIL SLIGHTLY THICKENED (DO NOT BOIL). ADD CELERY, PARSLEY AND *POTATOES AND COOK UNTIL TENDER, AT LEAST 45 MINUTES.
- ADD CLAMS; COOK UNTIL SOUP IS HEATED THROUGH. ADD RESERVED CLAM JUICE AND SALT AND PEPPER TO TASTE.
- HAVE EXTRA CLAM JUICE ON HAND JUST IN CASE.
- SERVE WITH OYSTER CRACKERS. I LIKE TO SWEAT SOME SALT PORK WITH THE ONIONS!!!
- ALL MEASUREMENTS ARE APPROXIMATE. I GO BY TASTE AND TEXTURE.
- TURN OFF HEAT AND STIR IN SOME BUTTER.
- *COOK POTATOES SEPARATE UNTIL CRISP TENDER. ADD AT THE END WITH THE CLAMS AND COOK UNTIL HEATED THROUGH.
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