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Ingredients
1/3 Stick butter
1 Small onion, chopped
1 (6 1/2 ounce) Can chopped/minced clams
1 (15 ounce) Can clam juice
2 Medium potatoes
1/2 Teaspoon salt
1 Stalk celery, chopped
1/2 Teaspoon dill
1/2 Teaspoon black pepper
2 Cups half & half
3 Tablespoons flour
Instructions
Melt butter in soup pot and saut� celery and onions until translucent. Add the can of juice along with the juice drained from clams to the pot. Add potatoes, dill, pepper, and salt to the pot and boil until potatoes are done, but firm. Dissolve flour into the half and half and combine with other ingredients. Cook on low heat for 1/2 hours.