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Ingredients
- 8 celery sticks, chopped
- 700g/11⁄2lb onions, chopped
- 1.8kg/4lb red potatoes, diced
- 900g/2lb canned clams with juice
- 3 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 225ml/8fl oz fish bouillon
- 2 teaspoons ground white pepper
- 225g/8oz butter
- 250g/9oz plain flour
- 3 garlic cloves, finely chopped
- 1.2 litres/2pt milk
Instructions
- Put the celery, onions, potatoes,
clams, thyme, oregano, basil,
bouillon and pepper in a large
heavy saucepan. Gently cook for
30–45 minutes until the vegetables
and potatoes are soft. - To make a roux, melt the butter in
a small heavy pan, add the flour
and garlic, and stir constantly with
a wooden spoon for a few minutes
until slightly brown. - Combine the roux with the
vegetable mixture and add the
milk. Stir well and cook for
10 minutes. Serve hot
