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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the book, Heart of the Palms Ingredients:
2 cups peeled cubed, white potatoes |
2 cups diced onions |
2 cups diced celery |
1 cup butter or 1 cup margarine |
1 cup all-purpose flour |
6 cups milk |
2 (8 ounce) bottles clam juice |
2 (6 1/2 ounce) cans chopped clams, undrained |
2 cups diced green peppers |
2 teaspoons salt |
1/2 teaspoon white pepper |
1/2 teaspoon powdered thyme |
Directions:
1. Steam potatoes for 12 minutes.
2. Saute onion and celery in butter in large Dutch oven for 10 minutes or until tender.
3. Stir in flour until smooth.
4. Combine milk and clam juice in a saucepan and bring to a boil.
5. Add to flour mixture, stirring constantly until smooth, about 10 minutes.
6. Add remaining ingredients.
7. Gently fold in potatoes.
8. Simmer over low heat for 30 minutes.
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