I have the fondest memories of this soup! My mom would make it every Christmas Eve. Comforting, rich and delicious! You won’t believe how simple and quick it comes together!
Recipe
2-3 cups peeled and diced potatoes, about 4-6 (I like using Yukon gold)
1 1/2 cups celery, chopped
1 onion, chopped
2 cans clams (juice will be drained into the veggies)
Chicken stock or water
1 stick butter
1 scant cup all-purpose flour
4 cups organic whole milk
Sea salt and as much fresh ground black pepper as you want
In a large dutch oven pot place the potatoes, celery, onion and juice of 2 cans of clams. Cover vegetables with chicken stock or water. In another large sauce pan, melt 1 stick butter and whisk in the flour. Cook for 1 minute to remove flour taste. Slowly whisk in the milk and constantly stir until think and bubbly. Once the potatoes are soft, add the thickened milk mixture to the vegetables. Add the clams and salt and pepper to taste Serve warm with whole grain bread and a green salad.