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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 dozen soft-shell clams, shucked and undrained |
2 ounces salt pork |
1 medium onion, coarsely chopped |
6 cups peeled, diced potatoes |
2 bay leaves, crumbled |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 quart milk, scalded |
2 cups half-and-half, scalded |
Directions:
1. Drain clams, reserving liquid. Finely mince clams; set aside.
2. Sauté salt pork in a large Dutch oven until golden brown; remove salt pork and discard, reserving pan drippings in Dutch oven. Sauté onion in pan drippings until tender. Add potatoes, bay leaves, salt, and pepper; stir well. Add enough water to clam liquid to equal 3 cups; add to Dutch oven, stirring well. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add scalded milk and half-and-half; cook over medium heat, stirring constantly, until slightly thickened.
4. Stir cream sauce and reserved minced clams into vegetable mixture; simmer 20 minutes. Serve warm in individual soup bowls.
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