RecipePublished: Friday, January 16, 2004 at:8:51 PM
Recipe from Bitter End
Serves 4 to 6
20 ounces chopped clams with juice
1 cup butter
1 large onion
1 celery stalk
1 large carrot
2 red peppers
1 tbsp basil
2 bay leaves
1 tsp thyme
2 potatoes, cut into 1 inch chunks
2 or 3 quarts of water Salt and pepper to taste
Dice all veggies (1/2 inch) and sauté over medium heat in butter until tender (10-12 minutes). Add 1 cup flour to make rue. Add clams and clam juice, stirring until rue has dissolved. Add two quarts of water and potatoes and bring to slow boil for 25 minutes or until potatoes are tender. Add more water if desired, salt and pepper to taste.
We continually add recipes to North Soundings Online. To see what has been added since this issues was published go to our master list of recipes: Recipes from Bitter End Yacht Club.