Our hearty soup that has been a comfort food for generations. Made with tender clams, creamy potatoes, this is a perfect blend of land and sea. From the creamy New England to the tomato-based Manhattan style, each with its own distinct taste.
Ingredients
- 3 carrots chopped
- 1 onion large, chopped medium sized
- 2 stalks of celery sliced and cut in half again
- 3 potatoes
- sea salt & ground black pepper
- 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 a 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