Ingredients
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6-8 large Red potatoes
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2-6 ounce bottles Clam juice
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32 ounce carton Chicken Broth
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1/2 cup Flour
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1/2 cup Butter
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1 quart Half n Half
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1 and 1/2 cups Cold Milk
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8 ounce carton Heavy Cream
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3 small cans Chopped clamsReserve juice
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3 small cans Minced clamsReserve juice
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2tsp Minced GarlicI use already minced in jar
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1/2 cup diced CeleryOptional
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Salt and pepperTo taste
Directions
This is one of Double K Kitchens favorite soups. This is a guaranteed item on our New Years Eve weekend menu. It usually kicks off the weekend because we make enough to use over a couple of days. It has good seafood flavor, it is as thick or thin as you desire. Anyway you make this soup, it is a very heart warming bowl of satisfaction.
Steps
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1
Done
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Peel and dice potatoes. Boil until fork soft. About 15 minutes Drain reserving approximately 1 cup of water. Set aside to cool. |
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2
Done
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Over medium heat make a roux by melting butter in a stock pot (making sure not to burn.) Once melted, add celery, cook until soft, add minced garlic. Add flour and whisk continue to stir for approximately 2 minute. Slowly add chicken broth a little at a time continue to whisk until all has been added. Heat for 5 minutes, add milk and half n half. DO NOT BOIL simmer on low for 10 minutes. Add clam juice. |
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3
Done
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Add clams including the liquid continue simmering for another 5 minutes. Add potatoes including the reserved water. Add cream slowly simmer additional 15-20 minutes salt and pepper to taste |
