Description
This is my adaptation of a dish i had many years ago at custies
Ingredients
- Butter
- Chicken Broth
- Onions
- Garlic Clove
- Celery
- All-purpose Flour
- Hard-shelled Clams
- Clam Juice
- Boiling Potato
- Half-and-half Cream
- Fresh Dill Weed
- Dried Thyme
- Salt
- White Pepper
- Scallion Top
Instructions
- Melt butter in a large kettle or stock pot over medium heat
- Add onions and celery, saute until clear
- Add garlic and saute 1 minute stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes
- Set aside to cool
- In a separate pot, bring clams and clam juice to a boil
- Reduce heat and simmer for 15 minutes
- In a saucepan, cover peeled potatoes with water
- Bring to a boil and cook until potatoes are tender, about 15 minutes
- Drain and set aside
- Slowly pour hot clam stock into butter / flour mixture while stirring constantly
- Add chichen broth continue stirring and slowly bring to a boil
- Reduce heat and add cooked potatoes
- Mix in half and half, salt and pepper and chopped dill
- Heat through but do not boil
- Serve with garnish of scallion tops