- 10
Ingredients
- 2 tbsp. unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 tbsp. flour
- 2 c. vegetable stock
- 2 (10 oz.) cans chopped clams in juice
- 1 c. heavy cream
- 2 bay leaves
- 1 lb. Idaho potatoes, cubed into small pieces
- Salt and freshly ground black pepper
- Pan toasted croutons (recipe below)
Preparation
Step 1
Heat butter in large pot over medium-high. Mix in onion and celery and sauté until soft. Stir in the flour until mixed thoroughly.
Add vegetable stock, juice from 2 cans of chopped clams (leave the clams out for now), heavy cream, bay leaves, and potatoes. Stir to combine.
Bring to a simmer, stirring consistently as it thickens, then reduce heat to medium-low. Cook 20 minutes, stirring often, until the potatoes soften.
Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
1/2 baguette, cut into 1-inch cubes
Melt butter in skillet, toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Makes 10 servings.