Ingredients: 2 sticks butta (butter)
1/2 bunch celery (slice thin)
2 large onions (slice thin)
3 qts. chopped clams
12 diced potatoes
2 cans clam juice (49 oz. each.)
1 qt. light cream
Salt, pepper and celery salt (to taste) Preparation: Make a roux (butter, flour and 1 cup of clam juice). Melt butter, saute onions and celery (don't brown), add diced potatoes, clams and clam juice and cook. After cooking add cream and heat slowly. Thicken with roux. Servings: 12
RESOURCES :
The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection
Model: 075480240X
Author: Debra Matthews
(2000)
To order this title from Amazon.com, click here.
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
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