Ingredients
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1/2 cup butter
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3 celery ribs, chopped
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1 medium onion, chopped
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1 teaspoon minced garlic
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1/2 cup all-purpose flour
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4 (6 1/2 ounce) cans chopped clams, with juices
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2 tablespoons chopped fresh parsley
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1/2 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried dill
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1/8 teaspoon liquid smoke
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2 cups whipping cream
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1 cup milk
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salt and pepper
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1 lb potato, peeled and cut into 1/2 inch pieces
Instructions
- In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
- Drain potatoes.
- In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
- Add flour and stir 2 minutes.
- Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
- Simmer 5 minutes.
- Add cream and milk.
- Bring to a simmer; do not boil.
- Season to taste with salt and pepper.