1 lb margarine 3/4 lb
all-purpose flour
1 (23 ounce) can clam juice 1 (25 ounce) can clams, chopped
1 1/2 cups diced celery 1 1/2 cups diced onions
1 1/2 cups diced green peppers 1 2/3 quarts hot milk
1 2/3 ounces salt 1/4 teaspoon white pepper
1/4 teaspoon ground thyme 1 1/2 cups diced potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth. Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
1 (23 ounce) can clam juice 1 (25 ounce) can clams, chopped
1 1/2 cups diced celery 1 1/2 cups diced onions
1 1/2 cups diced green peppers 1 2/3 quarts hot milk
1 2/3 ounces salt 1/4 teaspoon white pepper
1/4 teaspoon ground thyme 1 1/2 cups diced potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth. Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
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