Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 x Celery stalks, cut longways
2 Onions, medium peeled chop
2 tb Butter
1 qt Chicken stock, (berta's)
Black pepper, ground, add to
1/2 ts Thyme, leaves, not ground (u
1 1/2 lb Potatoes, diced, skin left o
9 tb Butter
1/2 c Flour
1 qt Half half
1 qt Whole clams, course chopped
2 Cams, canned, gortons, 6 1/2
1/4 c Sherry
1/4 c Parsley, chopped for garnish

Saute celery onions in 2T of butter for 10 minutes until opaque.
Add to chicken stock. Add the juice only from the clams reserving the
meat. Bring to a heavy simmer and add pepper and thyme. Add the
potatoes skin on and simmer until cooked but still firm. While the
potatoes are cooking in the soup, warm the milk. Make a roux with the
butter flour and when cooked, add to the milk off heat. Stir and
return to the heat and stir until thickened. Set aside. When the
potatoes are just tender, add the clam meat, cook for 2 minutes then
add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer
for 2 minutes more, garnish w/ parsley and serve. From the collection
of Chuck Rippel Source: The Collection of Chuck Ripple

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