| |
1. Steam clams in 1 quart of water,
cover until fully.
2. Strain and reserve broth.
3. Remove clams from sells and chop medium fine and reserve meat.
4. Heat or render 3 tablespoons of salt pork or a mixture of butter and
extra virgin olive oil.
5. Sweat (heat) the onions and celery until translucent approximately
7 minutes.
6. Add the flour evenly and stir… cook for 6 minutes.
7. Combine the reserved clam broth and the mixture of flour, celery and
onions… incorporate completely until mixture is without lumps.
8. Add potatoes which have been cooked until tender.
9. Add chopped clams.
10. Add heavy cream, salt, pepper, old bay seasoning and sage.
11. Taste and correct seasoning to your taste.
Serves 10 |
