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1/2 cup unsalted butter 125 mL
1 cup Spanish onion, chopped 250 mL
1 cup celery, chopped 250 mL
1/2 cup all-purpose flour 125 mL
32 oz clam juice, heated 1 L
12 oz fresh or frozen clams, chopped 350 g
3 oz salt pork, scored 85 g
2 fish bouillon cubes 2
2 cups potatoes, diced 500 mL
2 cups half-and-half, heated 500 mL
In a large saucepot over medium-high heat, melt the butter. Stir in the onion and celery and cook for 7 minutes, or until the vegetables are translucent. Stir in the flour and cook for about 5 minutes, stirring constantly. Gradually stir in the heated clam juice.
Add the clams, salt pork, and bouillon cubes and cook for 20 minutes.
Meanwhile, cook the potatoes for about 15 minutes in boiling water. Using a slotted spoon, transfer the potatoes to the clam juice mixture and let stand for 20 minutes. Remove the salt pork and stir in the heated half-and-half.
1 cup Spanish onion, chopped 250 mL
1 cup celery, chopped 250 mL
1/2 cup all-purpose flour 125 mL
32 oz clam juice, heated 1 L
12 oz fresh or frozen clams, chopped 350 g
3 oz salt pork, scored 85 g
2 fish bouillon cubes 2
2 cups potatoes, diced 500 mL
2 cups half-and-half, heated 500 mL
In a large saucepot over medium-high heat, melt the butter. Stir in the onion and celery and cook for 7 minutes, or until the vegetables are translucent. Stir in the flour and cook for about 5 minutes, stirring constantly. Gradually stir in the heated clam juice.
Add the clams, salt pork, and bouillon cubes and cook for 20 minutes.
Meanwhile, cook the potatoes for about 15 minutes in boiling water. Using a slotted spoon, transfer the potatoes to the clam juice mixture and let stand for 20 minutes. Remove the salt pork and stir in the heated half-and-half.
