Southern California Cooking From The Cottage (2010) - Plot & Excerpts
Here is one of the best: thick, rich, and creamy. It is easy to make and oh so good to eat. 2 cups peeled, cubed potatoes 4 tablespoons plus 2 tablespoons butter 1 cup chopped celery 1 cup chopped yellow onion 1 small bay leaf ½ teaspoon dried thyme Salt 1 teaspoon black pepper 2 cups hot water 1 (8-ounce) bottle clam juice 3 (6 ½-ounce) cans chopped clams, drained, liquid reserved 2 tablespoons clam base ½ cup flour 1½ cups heavy cream In a medium pot, boil the potatoes over high heat until slightly done, about 2 minutes after the water returns to a boil. Drain and set aside. In a heavy stockpot melt 2 tablespoons of the butter. Sauté the celery, onion, bay leaf, thyme, salt, and black pepper over medium heat until the onions are clear. Add the water, clam juice, reserved liquid, and clam base. Bring to a boil, stirring to dissolve the clam base. Add the potatoes and return to a simmer. In a small saucepan melt the remaining 4 tablespoons butter. Add the flour, whisking until a smooth white roux forms.
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