Clams
- 2 dozen clams, finely chopped
- 1/2 pint clam juice
- 2 Tbsps butter
- 2 Tbsps flour
- 1/2 cup cream
- Salt
- Pepper
Melt the butter in the chafing dish. Add the flour. Put in the clams with half a pint of their juice. Season with pepper and salt. Let it simmer for 10-15 minutes (be patient, you rascal). Before serving, add the cream. Let it come to a boil. Serve hot.
Submitted by Sep 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min