Adapted from: All Maine Seafood Cookbook
Prep time: 30-45 min
Serves: 4 to 6
Note: This white sauce makes a thick base and can be thinned out by adding more milk. Starting with a thicker sauce gives you the flexibility of having a thicker or thinner base.
12 to 16 oz fresh chopped clams (you can use canned minced clams). You can also use mussels, but I prefer the taste of clams.
1 1/2 Tablespoon butter
1/4 cup chopped celery
1/3 small onion, chopped (or 1 teaspoon minced onion)
1 medium cooked potato, diced
2+ cups thick white sauce
1 can condensed chicken broth (or 1 chicken bouillon cube dissolved in 10 oz boiling water)
2/3 cup canned milk
1/4 teaspoon thyme
Salt to season
Dash of pepper
1. Drain clams, reserving liquid. Cook celery and onion in butter until tender.
2. Stir in potato, cream sauce, chicken broth, canned milk, clam liquid, thyme, salt, and pepper. Cook until mixture starts to boil, stirring constantly.
3. Reduce heat, cover, and simmer about five minutes. Stir in clams, heat to boiling point. Garnish with paprika.
Thick white sauce: should resemble a batter
Yields: 2 cups
1 stick of butter
1/2 cup flour
2+ cups milk
salt and pepper to taste
Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly. Stir in milk.