| |
| |
| 1 cup |
|
Onion, chopped |
|
| 1 cup |
|
Celery, chopped |
|
| 1 cup |
|
Carrots, chopped |
|
| 1/4 lb |
|
Bacon, fried |
|
| 2 cups |
|
Potatoes, cubed |
|
| 13 oz |
|
Minced clams, save juice (2 cans) |
|
| 3/4 cup |
|
Butter, melted |
|
| 3/4 cup |
|
Flour |
|
| 1 quart |
|
Half and half cream or milk |
|
| 1-1/2 tsp |
|
Salt |
|
| 1/2 tsp |
|
Sugar |
|
| 1 dash |
|
Pepper |
|
|
|
| |
| 1 |
In a large pan, add juice from clams, onion, celery, carrots, bacon, potatoes and enough water to barely cover them. Boil 20 minutes. Then simmer. |
| 2 |
White Sauce:
Add flour to melted butter. Add milk and stir until thick.
Add white sauce, clams, salt, sugar, and pepper to simmering Mixture. |
|
| |
| Ready in: 45 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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