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Ingredients:
2 doz. lg. clams, chopped (save
reserve juice)
2 c. potatoes, diced
1 can tomatoes
1 c. celery, chopped
1 sm. onion, chopped
2 tbsp. flour
3 tbsp. butter
3 c. milk
Parsley flakes
Pepper & salt last (some clams are
salty)
Direction:
Cook clams, onions and celery
slow, about 2 hours. In separate pot cook potatoes until
tender. In another pot, add butter, flour and milk to make a
white sauce. Season to taste. One half hour before serving,
add potatoes, white sauce, and tomatoes to clams. Add clams
juice to taste. Makes about 2 quarts. Serve with oyster
crackers.
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For
Details about Ingredients , check your nearest American Store
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