Clam Stew


2 tablespoons butter
2 stalks celery, chopped
2 cups milk
2 cups cream
1 quart steamed clams, cleaned
Salt and pepper to taste
Dash of paprika


Melt butter in saucepan. Saute celery until tender. Do not brown. Add milk, cream, and clams. Heat slowly until clams are heated through. Do not boil. Season with salt and pepper. Top each serving with a bit of butter, sprinkle with paprika, and serve immediately.


Serves 4

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