Ingredients
3 carrots chopped
1 onion large, chopped medium sized
2 stalks of celery sliced and cut in half again
3 potatoes
1/2 tsp salt
400g clams
8 fluid ounces vegetable stock
1/2 cup flour
1/2 cup butter
1 pint semi skimmed milk
Instructions
Cut all your vegetables and place them in a sauté pan.
Add the vegetable stock, bring to boil, simmer for 10 minutes then add the clams and simmer for extra 5 minutes
Remove from heat and set aside.
In stock pot, melt the butter on medium heat.
Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute.
Add the milk and whisk constantly until the roux reaches your desired consistency for around 5 minutes.
Add the roux to the vegetables and clams and stir well