 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | cups | clams, with juice from 3 - 6.5 oz cans | 1 1/3 | large | Onion, chopped fine | 1 1/4 | cups, strips | celery, chopped fine | 1/2 | large (3" to 4-1/4" dia.) | potatoes cubed, skin on | 1/3 | cup | butter | 1/3 | cup | flour unbleached | 2/3 | quart | 2% milk | 1 1/4 | tablespoons | red wine vinegar | 2/3 | teaspoon | salt, to taste | 2/3 | teaspoon | pepper, to taste | 3 3/4 | thick slice, packed 12/lb | bacon chopped |
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Steps
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Sequence
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Step
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| | 1 | Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. | | 2 | Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. | | 3 | Stir in vegetables and clam juice. Heat through, but do not boil. | | 4 | Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. |
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