In a sauté pan, prepare the roux by melting the butter. Add the flour and cook, stirring constantly, for 5 minutes.
Strain the clams from the juice
In a large soup pot, heat the juice over medium heat. When hot, add the roux to thicken.
In a separate pot, boil or steam the onions and celery until tender. Boil or steam the potatoes until cooked but still firm. Add the cooked onions, celery and potatoes to the thickened clam broth. Add the chopped clams, cream and seasonings. Cook an additional 5 minutes. Serve immediately.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8|
|Calories from Fat: 159 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 50.3mg||15 %|
|Sodium 148.1mg||5 %|
|Potassium 1050.1mg||28 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 41.3g|
|Protein 6.4g||9 %|
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Calories per serving: 365
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