Ingredients
- two tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho taters, reduce 1/2" cubes
- Salt and freshly ground pepper
- Pan Toasted Croutons:
- two to three tablespoons unsalted butter
- 1/2 baguette, reduce 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground pepper
Directions
Pan Toasted Croutons:
Heat the butter inside a large pot over medium-high temperature. Add some onion and celery and saute until softened, mixing frequently. Stir within the flour to distribute evenly. Add some stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves. and taters and stir to mix. Provide a simmer, stirring consistently (the mix will thicken), then lessen the heat to medium-low and prepare twenty minutes, stirring frequently, before the taters are nice tender. Adding clams and season to taste with pepper and salt, prepare until clams are simply firm, another 2 minutes.
For that Pan Toasted Croutons:
Melt the butter inside a large skillet and chuck the ball bread cubes within the butter until browned and toasted, about two to three minutes. Add parsley and season with pepper and salt.
Recipe thanks to Dave Lieberman
