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Once the vegetables are prepped, this hearty East Coast favorite comes together in about half an hour.

KEEP SCREEN ON

Yield: 6 SERVINGS

Cook Time: 30 Minutes

Ingredients
INGREDIENTS
2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, trimmed, quartered lengthwise, and sliced into ¼-inch pieces

3 tablespoons all-purpose flour

2 cups chicken or vegetable stock

2 10-ounce cans chopped clams in juice, juice reserved

1 cup heavy cream

2 bay leaves

1 pound Idaho potatoes, cut into ½-inch cubes

Salt and freshly ground black pepper

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Based on 4 ratings

Preparation Method

  1. In a large pot, heat butter over medium-high heat. Add onion and celery; sauté until softened, stirring often.
  2. Stir in the flour to distribute evenly. Add stock, clam juice, heavy cream, bay leaves, and potatoes; stir to combine.
  3. Stirring consistently, bring to a simmer. Reduce heat to medium-low and cook 20 minutes, stirring often, until potatoes are tender.
  4. Add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.

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