Luckily, I married into a family that LOVES to cook. When my husband and I were newlyweds, I attended one of his family reunions where my mother-in-law purchased a thick cookbook for me filled with delicious family recipes. That cookbook is an absolute goldmine of wonderful recipes. Unfortunately, the binding isn't the best and it is so well-thumbed that it is basically in tatters with many pages loose. Before I lose all of those wonderful recipes, I am making an effort to record my favorites and share them here.
Oh, and if anyone has another family cookbook, I'd love a new one!!!!
1 large russet potato, peeled & diced
1/2 c. butter
1 small onion, diced
2 cloves garlic, minced
1 rib celery, diced
1/2 tsp. white pepper
1/4 tsp. thyme
1/2 c. flour
2 cans (6 1/2 oz. each) minced or chopped clams, reserve juice
8 oz. clam juice
2 c. milk
1 bay leaf
1 tsp. seasoned salt
Rinse starchy liquid off potatoes under cold water. Place in microwavable bowl with 1/2 c. water. Cover and microwave on 100% power for 7 minutes or until tender. Drain off any cooking water. Set aside.
In saucepan, melt butter on medium-high heat. Add onion, garlic, and celery. Saute until vegetables are tender, about 2 minutes.
Whisk together pepper, thyme, and flour; whisk into butter mixture, stirring to blend. Cook for 1 minute over medium heat, stirring constantly.
Combine reserved clam juice, bottled clam juice, and milk to make 4 c. liquid. Gradually whisk into flour mixture. Bring to boil, add bay leaf, and boil until mixture thickens, about 1 minute
Stir in reserved clams and potatoes. Add seasoned salt; remove and discard bay leaf.
Make 6 cups
Source: Tony's Aunt Brenda