3 cans minced clams1 cup celery, finely diced
2 cups red potatoes, finely diced
1 can chicken broth
1/2 cup butter (1 cube)
1/2 cup flour
Whole milk or half-and-half
1-1/2 tsp. salt...or to taste
Drain clam juice into a pan. Add diced potatoes and celery. Add enough broth to cover veggies. Simmer until tender. In another pan, melt butter. Add flour to make a roux. Add milk or half-and-half, whisking until soup consistency. Combine veggies (and broth) to creamy mixture. Add drained clams. Add milk or cream and salt to desired consistency and taste.
