Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 tablespoons four
- 2 cups chicken broth
- 2 10 oz cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound potatoes, cut into 1/2- inch cubes
- 1 teaspoon Tabasco
- 1/4 teaspoon paprika
- cayenne pepper, to taste
- Salt and freshly ground black pepper
Directions: Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, stirring frequently. Add flour in by the tablespoon, stirring frequently. Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, Tabasco, paprika, cayenne pepper, and potatoes and stir to combine. Bring to a simmer, stirring often then reduce the heat to medium-low and cook 20 minutes, until the potatoes are nice and tender. Then add clams and season with salt and pepper, cook for about another 2-5 minutes.
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