1/2 pint shucked clams (8 oz) or 6 1/2 oz can minced clams
Water if needed
1 medium potato, peeled and finely chopped
1 medium turnip, peeled and finely chopped
1/2 cup chopped shallots or onion (about 4 medium shallots or 1 medium onion)
1 chicken bouillon cube
1/8 tsp pepper
2 12-oz cans evaporated milk
2 tablespoons flour
2 teaspoons oregano or marjoram
1 teaspoon thyme
Chop shucked clams, reserving juice. Set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup.
In a medium saucepan, combine clam juice, potato, turnip, shallots, bouillon cube, and pepper. Bring to a boil over high heat. Reduce heat and simmer, covered, for about 10 minutes, or until vegetables are tender.
Stir in 2 1/2 cups of mild. Increase heat to medium. Combine remaining milk and flour. Whisk until smooth. Add to potato mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
Stir in clams. Cook and stir for 1 minute. Stir in herbs just before serving.
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