Clam Bisque
10 ounces minced clams
1/2 cup finely chopped celery
3 tablespoons butter, divided
2 tablespoons flour
1 cup milk
Clam juice
1 cup chicken broth
1 cup mashed potatoes
1/4 teaspoon
pepper
1/4 teaspoon salt
1 teaspoon parsley
1 teaspoon grated raw carrot
Drain clams; save juice.
Saut� celery in butter for 5 minutes over low heat.
Melt 2 tablespoons butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth . Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.
