Ingredients:
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
To Freeze:
Prepare as directed above and then chill until cooled. Divide into labeled freezer bags. If you double the recipe you will get 4-5 quart sized freezer bags full with 4 cups of soup in each. To reheat, thaw bags in the refrigerator overnight or under warm water. Then heat on a stove top over low-medium heat until hot.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
