4 Kids 'n Us Recipes

Yield: 3/4 gallon

Ingredients

1/2 cup salad oil
1/2 cup celery (1/4" dice)
1/2 cup onion (1/4" dice)
1 cup all purpose flour
1 qt. clam juice
1 qt. milk
1 cup potatoes (peeled, diced, and cooked)
1 1/2 cups chopped clams
1/2 tsp. salt
pinch white pepper
1/4 tsp. ground thyme

Method

In a sauce pot over medium heat, saute the celery and onions in oil.
Add flour to make the roux. In a separate pot, heat clam juice and milk
together until they simmer. Combine roux and hot liquid slowly to prevent
lumps. Add clams, potatoes and seasonings to soup. Simmer for 20 minutes
and serve. Soup can be made up to three days in advance.