(Bonnie Spencer)
1/4 cup butter
1/2 cup onion, diced
1 stalk celery, diced
1 1/2 cups potato, diced
1 medium-size carrot, diced
3 (4.25-oz.) cans of clams, reserve juice
2 tablespoons flour
1/4 cup cold water
2 cup milk
1 cup Half and Half (light cream)
2 tablespoons diced fresh parsley
salt and pepper to taste
In a medium-size saucepan, sauté butter, onion, celery, potatoes, carrots,
and JUICE only from minced clams for 15 minutes. In a small bowl, mix
together flour and water. Stir mixture into vegetables and simmer until
thickened. Add milk and cream. Heat until hot, add clams and heat
through. Do not cook clams long or they will get tough. Add
parsley, salt and pepper to taste. Makes about 1 1/2 quarts.