easy & yummy
www.thefeatherednester.com
5 mins
25 mins
Drain juice from clams into a large saucepan. Add the onions, celery, potatoes and carrots. Cook over medium heat until tender.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes until bubbly.
Stir in half-and-half, and keep stirring until thick and smooth. Add half-and-half mixture to pot with vegetables. Stir in clams just before serving.
When clams are heated through, stir in seasoning and add salt and pepper.
Loaded Potato Casserole
Bisquick Blueberry Cobbler