• 500g lyrate hard clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart cream
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • gound black pepper to taste



  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots
  2. Add water to cover and cook over medium heat until tender
  3. In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir until thick. Stir in vegetables and clam juice. Heat through, but do not boil
  4. Stir in clams just before serving, to avoid a tough, rubbery texture.
  5. Stir in vinegar and season with salt and pepper.