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“This is delicious. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the potatoes, onion, celery, and carrot in a large saucepan.
  2. Drain the clams, reserving the juice.
  3. Add the clam juice to the saucepan with enough water to cover the vegetables. Simmer for 20 minutes.
  4. Melt the butter in a medium skillet over medium-low heat.
  5. Stir in the flour. Cook until bubbly, stirring constantly.
  6. Remove from the heat and stir in the half and half.
  7. Cook until thickened and bubbly, stirring constantly.
  8. Add the white sauce, clams, Tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan.
  9. Simmer for 20 minutes, stirring frequently.
  10. Ladle into soup bowls. Garnish with a tablespoon of butter and paprika.

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