6 x Celery stalks, cut longways
2 Onions, medium peeled & chop
2 T Butter
1 qt Chicken stock, (berta's)
Black pepper, ground, add to
1/2 t Thyme, leaves, not ground (u
1 1/2 lb Potatoes, diced, skin left o
9 T Butter
1/2 c Flour
1 qt Half & half
1 qt Whole clams, course chopped
2 Cams, canned, gortons, 6 1/2
1/4 c Sherry
1/4 c Parsley, chopped for garnish
Saute celery & onions in 2T of butter for 10 minutes until opaque. Add to
chicken stock. Add the juice only from the clams reserving the meat. Bring
to a heavy simmer and add pepper and thyme. Add the potatoes skin on and
simmer until cooked but still firm. While the potatoes are cooking in the
soup, warm the milk. Make a roux with the butter & flour and when cooked,
add to the milk off heat. Stir and return to the heat and stir until
thickened. Set aside. When the potatoes are just tender, add the clam meat,
cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add
the sherry. Simmer for 2 minutes more, garnish w/ parsley and serve. From
the collection of Chuck Rippel Source: The Collection of Chuck Ripple
