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Ingredients (nutrition)
- 7 chopped celery sticks
- 4 lb diced red potatoes
- 1 1/2 lb chopped onions
- 2 lb canned clams with juice
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 3 teaspoons dried thyme
- 8 fl oz fish bouillon
- 2 teaspoons ground white pepper
- 8 oz butter
- 3 finely chopped garlic cloves
- 9 oz plain flour
- 2 pt milk
Cooking Instructions
- Put in celery, potatoes, onions, clams, oregano, basil, thyme, fish bouillon and pepper in a saucepan.
- Slowly cook for about 40 minutes until the vegetables and potatoes are soft.
- To make a roux, melt the butter in a pan.
- Add in garlic and flour and stir constantly for 3-5 minutes until slightly brown.
- Mix the roux with the vegetable mixture and add in milk.
- Cook for 15 minutes.
- Serve while still warm.
Servings: 6
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