Ingredients
1 stick butter
1 clove garlic
1 med onion chopped
1 rib of celery
1/2 tsp white pepper
1 bay leaf
1/4 tsp thyme
1/2 cup flour
32 oz clam juice
3 small red potatoes cut in cubes
1 pint heavy cream
1 large can chopped clams
Preparation
in 5 quart stock pot, melt butter, saute onion, garlic, celery & spices… add flour to make a roux and cook for 5 min on med heat, stirring. slowly add clam juice stirring constantly to avoid lumps. simmer for 10 minutes add potatoes and cook till tender add cream and clams heat to just before boiling.
