Description
From barefoot contessa, family style
Ingredients
- Butter
- Yellow Onions
- Celery
- Carrots
- Boiled Potatoes
- Fresh Thyme
- Kosher Salt
- Black Pepper
- Clam Juice
- All-purpose Flour
- Milk
- Clams
Instructions
- Melt 4 tbs butter in a large stock-pot
- Add the onions and cook for 10 minutes or until translucent
- Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes
- Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes
- In a small pot melt remaining butter and whisk in flour
- Cook over low heat for 3 minutes, stirring constantly
- Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables
- Simmer for a few minutes until the broth is thickened
- Add the milk and clams and heat gently for a few minutes to cook the clams
- Taste for salt and pepper
- Serve hot