1 cup diced onions
1 cup diced celery
2 cups potatoes (pealed and chopped)
1 1/2 tsp salt
1/2 tsp sugar
1 T. wine vinegar
Pepper
Drain clams and pour juice over vegetables in saucepan. Add water to barely cover. Simmer over medium heat covered until tender.
Prepare white sauce:
3/4 cup butter
3/4 cup flour
1 qt half and half
Add un-drained vegetables and clams to white sauce, sample and add more salt and pepper to taste. Serves 8.
~Janelle Thomas (Nicole' s Mom)
Notes: This soup is best the next day.
Phyllis and I made this soup for New Year's Eve 2010
No comments:
Post a Comment