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| Courtesy of www.odellsonline.com |
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| 10 Cherrystone clams |
| 1/2 cup Odell's Seafood Butter |
| 6 Quahogs clams |
| 1 clove garlic, minced |
| 1 small onion, chopped |
| 1 rib celery, chopped |
| 1/2 tsp white pepper |
| 1 small bay leaf |
| 1/4 tsp thyme |
| 1/2 cup all-purpose flour |
| 40 oz clam juice |
| 1 large potato, chopped |
| 1 pint cream |
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| Wash Cherrystone Quahogs clams thoroughly. Place Quahogs and in pot with 1/2 cup water. Cover tightly and steam until clams open. Repeat this process with Cherrystones.
Remove clams from shell. Chop coarsely and reserve broth in separate container. In the same pot add 1/2 cup of Odell's Seafood Butter and 1 clove minced garlic. Saute 2-3 minutes. Add chopped onion, chopped celery, 1/2 tsp of white pepper, 1 small bay leaf, and 1/4 tsp thyme. Saute until onions are translucent.
Add 1/2 cup flour to make roux, stirring constantly. Cook over low heat for five minutes. Do not brown.
Slowly add 40 oz clam juice, stirring constantly to avoid lumps. Simmer for 10 minutes. Add 1 potato (chopped), cook until tender. Add 1 pint cream and bring back to simmer. Season to taste. |
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Gourmet Butter used in recipe:
Odell's Seafood Butter |
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