1 stick of butter
4 Tbps of flour
4 6 ¼ oz cans of chopped clams
4 medium potatoes peeled and cut into small cubes
1 ½ stalks of celery cut into small pieces
2 bottles of clam juice
1 ½ quarts of heavy cream
In a skillet melt butter and add flour mix until smooth and take off stove. Set aside.
In a large soup add heavy cream, celery, clams with liquid from can, clam juice, and potatoes. Add pepper and garlic to taste. Cook until the potatoes are done, about 35 minutes.
Add the b utter and flour mixture to the soup pot, but very slowly because as it heats up it thickens.
This is a favorite recipe that you may have enjoyed at Seafood Night. Now you can make every night a delicious as Ski Club.