Thursday, September 20, 2012
1 cup chopped clams in clam juice
1 large onion, diced
4 medium potatoes, cubed
2 sticks celery, chopped
1 quart chicken broth
1 stick unsalted butter
1/2 cup flour
1 cup heavy cream
1 tsp minced fresh thyme
~ Melt half a stick of butter in a large stockpot. Add the onions and cook over medium-low heat until golden, about 10 minutes.
~Add celery, potatoes, thyme, salt, and pepper and saute for 10 minutes.
~Add chicken broth and clam juice, bring to a simmer.
~In a small pot, melt the remaining half stick of butter and whisk in the flour to make roux.Whisk in a cup of the simmering broth and then return to the stockpot.
~Simmer for a few minutes until the broth has thickened.
~Add heavy cream and clams and cook for a few minutes until clams are done.
~Salt and pepper to taste, serve piping hot.