| | Directions | | In a stock pot, boil potatoes, celery, carrots and onions until vegetables are soft. Meanwhile in a small saucepan, make a light roux - melt butter (do not substitute margarine), add flour and creole seasoning, cook for 5 minutes, stirring constantly. Heat clam juice over medium heat. When juice is hot, add roux to thicken. Drain most of water off vegetables leaving approximately 1/2 C., add cream cheese and gently mix. Do not over stir. Add the broth mixture to vegetables. Add the chopped clams and milk. Cook slowly for 10-15 minutes until flavors meld together. Sprinkle top with fresh parsley when serving. Serves 8-10. |
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| Ingredients | | - |  | 8 Potatoes, Diced |
| - | | 1 cup celery, finely chopped |
| - | | 1/2 cup carrots, shredded |
| - | | 2 onions, finely chopped |
| - | | 4 ounces unsalted butter |
| - | | 6 tablespoons all purpose flour |
| - | | 1 tablespoon Tony Chacherés Creole Seasoning |
| - | | 8 ounces clam juice |
| - | | 8 ounces cream cheese, softened |
| - | | 3 pounds clams, chopped |
| - | | 2 cups milk |
| - | | fresh parsley, chopped |
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