Clam Stew

By Yankee Magazine

Sep 18 2007

Try this clam stew or your own favorite recipe for oyster stew, just substitute clams for the oysters. The taste is great, the cost reasonable.


Serves 4


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. Sauté 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.