Preparation:
Wash clams thoroughly. Place quahogs in pot with 1/2 cup of water.
cover tightly and steam until clams open. Repeat this process with
the cherrystones. Remove clams from shell, chop coarsely and reserve
broth in a separate container.
In the same pot add clarified butter and garlic. Saute 2-3 minutes.
Add onions, celery and spices. Saute until onions are translucent.
Add flour to make roux, stirring constantly. Cook over low heat for 5
minutes (don't brown). Slowly add clam juice (fresh and commercial),
stirring constantly to avoid lumps. Simmer for 10 minutes (the soup
will be very thick at this point so be careful it does not burn). Add
potatoes and cook until tender. Add cream and clams and bring back to
a boil. Season to tast |
