What You Need:
1 cup chopped onion
1 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half-and-half
2 (6.5 oz) cans minced clams
1 1/2 tsp. salt
2 T red wine vinegar
Pepper to taste
What To Do:
Drain clams and reserve liquid. Pour liquid over prepared vegetables. Add water to cover. Simmer over medium heat until vegetables are almost tender. In a saucepan, melt butter and add flour, making a roux with a whisk. Stir while adding half-and-half. Cook and stir until smooth, without boiling. Add the roux to the vegetables and add clams, salt, vinegar, and pepper. Makes 8 servings. Serve with biscuits or rolls.
1 cup chopped onion
1 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half-and-half
2 (6.5 oz) cans minced clams
1 1/2 tsp. salt
2 T red wine vinegar
Pepper to taste
What To Do:
Drain clams and reserve liquid. Pour liquid over prepared vegetables. Add water to cover. Simmer over medium heat until vegetables are almost tender. In a saucepan, melt butter and add flour, making a roux with a whisk. Stir while adding half-and-half. Cook and stir until smooth, without boiling. Add the roux to the vegetables and add clams, salt, vinegar, and pepper. Makes 8 servings. Serve with biscuits or rolls.
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