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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Creamy and good. From the cookbook, Maine Ingredients . Ingredients:
4 small potatoes, peeled, diced, and boiled |
1/4 lb butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
2 scallions, chopped |
2/3 cup flour |
32 ounces clam juice |
1 cup half-and-half |
1 cup white wine |
2 lbs clams |
1 teaspoon tarragon |
1/2 teaspoon thyme |
salt and pepper, to taste |
Directions:
1. Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
2. Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
3. Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.
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