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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 pound (4 sticks) butter |
1 1/2 white onions, diced |
5 stalks celery, sliced thin |
1/3 cup all-purpose flour |
2 tablespoons clam base* or clam juice |
4 potatoes (idaho or russet), peeled and cut into 1/4-inch cubes |
2 pounds fresh chopped clams |
4 cups heavy cream |
2 to 3 tablespoons chopped fresh dill |
salt and freshly ground black pepper |
a few dashes of your favorite hot sauce |
1 loaf crusty bread, for serving |
*found at your local seafood market |
**look for fresh from your local seafood market, or use high-quality frozen clams |
Directions:
1. In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.
2. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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