Recipe information
Yield
Serves 8
Ingredients
1
pound russet potatoes, peeled, cut into 1/2-inch pieces
1
/2 cup (1 stick) butter
3
celery stalks, chopped
1
medium onion, chopped
1
/2 cup all purpose flour
6
8-ounce bottles clam juice
4
6 1/2-ounce cans chopped clams with juices
1
tablespoon chopped fresh parsley
1
/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1
/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
1
/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed
1
/4 teaspoon powdered garlic
1
/8 teaspoon liquid smoke*
2
cups whipping cream
1
cup whole milk
*Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.
Need to make a substitution?
Preparation
Step 1
Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
Step 2
Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)