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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 1/2 pound butter
- 1 quart Spanish onion, diced
- 1/2 pound all-purpose flour
- 1 quart water
- 1 (55-ounce) can clams
- 2 ounces clam powder (recommended: St. Ours)
- 1/4 pound clam base
- 2 pounds potatoes, diced
- Half-and-half
Method
- In a heavy bottomed saucepan, melt butter.
- Saute onions until they are translucent.
- Add flour and cook for 2 minutes.
- Add water, clams, clam powder and base.
- Add potatoes and reduce to a simmer.
- Cook until potatoes are tender.
- Add desired amount of half-and-half.
