Created by dienia b on March 26, 2023
Step 1: Heat up your oil in a deep skillet over medium heat. Add the potatoes, onions, celery, and carrots.
Step 2: Saute until translucent.
Step 3: Add the saved clam juice, then add 4 cups water to cover all the vegetables (more if needed).
Step 4: Add dried parsley flakes
Step 5: Bring this to a boil and reduce to a simmer.
Step 6: Continue simmering until the vegetables are tender, roughly 20 minutes.
Step 7: Meanwhile melt the butter in a soup pot over medium heat.
Step 8: Add the flour and whisk until it forms a roux.
Step 9: Slowly add your milk, followed by the cream, while whisking constantly until evenly incorporated.
Step 10: Season to taste.
Step 11: Once your vegetables are tender, pour the entire content of your deep skillet into your soup pot.
Step 12: Stir to combine, then bring to a simmer.
Step 13: Continue simmering until there is no flour taste in your soup, roughly 10 minutes.
Step 14: Avoid boiling this to avoid burning.
Step 15: Add the clams and vinegar.
Step 16: Stir to combine, then reduce the heat to low.
Step 17: We want to just heat the clams through, else it will be tough as rubber.
Step 18: Season to taste with salt and pepper.
Step 19: Adjust accordingly.