¼ cup finely, chopped onions
1 cup celery, finely diced
2 cups potatoes, very finely diced
2 cans (6 ½ oz) minced clams and juice (small baby clams)
¾ cup butter
¾ cup flour
Few grains of pepper
1 quart half and half
1 ½ tsp. salt
2 T. Red Wine vinegar
Drain juice from clams & pour over vegetables in a small saucepan.
Add water to barely cover and simmer, covered, over medium heat until barely tender. In the meantime, melt butter, add flour and blend (as for white sauce). Cook, stirring constantly, add half and half & cook and stir using wire whisk until smooth and thick (very important). Add undrained vegetables, clams & vinegar. Heat through and add salt & pepper to taste. (May add more water if too thick).
Serves 8
1 cup celery, finely diced
2 cups potatoes, very finely diced
2 cans (6 ½ oz) minced clams and juice (small baby clams)
¾ cup butter
¾ cup flour
Few grains of pepper
1 quart half and half
1 ½ tsp. salt
2 T. Red Wine vinegar
Drain juice from clams & pour over vegetables in a small saucepan.
Add water to barely cover and simmer, covered, over medium heat until barely tender. In the meantime, melt butter, add flour and blend (as for white sauce). Cook, stirring constantly, add half and half & cook and stir using wire whisk until smooth and thick (very important). Add undrained vegetables, clams & vinegar. Heat through and add salt & pepper to taste. (May add more water if too thick).
Serves 8
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