Ingredients
1/4 c. butter
2 potatoes, chopped
1 med. onion
4 celery stalks, sliced
1 1/2 c. clam juice
1 bay leaf
1/3 c. butter
1/3 c flour
1 1/2 c. milk
2 c. half and half
1 1/2 c clams, chopped
2 T. sherry
1/2 t. salt
1/4 t. pepper
1/4 t. celery salt
fresh chives, chopped
Preparation
In a large sauce pan, saute potatoes, onions and celery in butter until tender. Add clam juice and bay leaf, and simmer for 30 min. Melt butter and blend in flour, cook for 5 min. Slowly whisk in milk and half and half, sitting until thickened. Add veg. mixture to the cream base, then add seasonings, clams, and sherry. Heat through and serve garnished with chives.
