from Aubrey Bowman Bardsley
1 c onion, chopped
1 ½ c celery, diced
2 ½ c potatoes, diced
6 oz clams, minced
¾ c flour
¾ c butter, melted
1 quart milk
1 ½ t salt
2 T red wine vinegar
Put vegetables in saucepan. Drain juice from clams into vegetables, saving clams for later. Add enough water to barely cover vegetables. Cover & cook until tender. In separate saucepan, make a roux of butter & flour. Add milk, stirring constantly until thick. Add salt, vinegar, and clams to sauce. Pour sauce over vegetables & simmer (do not boil).
Makes 8 servings.
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