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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound russet potatoes, peeled, cut into 1/2-inch pieces |
1/2 cup (1 stick) butter |
3 celery stalks, chopped |
1 medium onion, chopped |
1/2 cup all purpose flour |
6 8-ounce bottles clam juice |
4 6 1/2-ounce cans chopped clams with juices |
1 tablespoon chopped fresh parsley |
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried |
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried |
1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed |
1/4 teaspoon powdered garlic |
1/8 teaspoon liquid smoke |
2 cups whipping cream |
1 cup whole milk |
Directions:
1. Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
2. Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
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