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Ingredients:
1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) chopped
clams, undrained
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/4 tsp. pepper
Direction:
(Note: When in a hurry I have
used a package of frozen O'Brien potatoes in place of
vegetables.) Combine vegetables in small saucepan. Drain
clams; pour juice over vegetables; add enough water to barely
cover. Cook uncovered until tender about 15 minutes. In
meantime, melt butter in large, heavy saucepan. Stir in flour
until blended and bubbly. Remove from heat; stir in cream
until smooth and blended. Return to heat; cook and stir with
wire whip until thick and smooth. Add undrained vegetables and
clams; heat through. Season with salt and pepper.
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For
Details about Ingredients , check your nearest American Store
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