Recipe - Boston Chickens Macaroni And Cheese

1 Dozen fresh or 10 1/2ounce
tin canned clams
1 Carrot; minced (One half cup)
2 cup Diced raw potatoes
1/3 cup Diced celery
3 cup Richly flavored Chicken or
Turkey broth
2 tablespoon Chopped onion
4 teaspoon Chicken or turkey fat or
butter
2 tablespoon Flour
One half cup Cream
Salt and pepper

Steam clams and pry open. Drain off and measure liquid; there should be 1
cup. Put the carrots, potatoes, and celery into the broth, cover, and boil
gently until tender. Then cut clams finely with sharp kitchen scissors,
saute the clams and onions in the chicken fat (or butter) for 5 minutes.
Blend flour evenly into this mixture. Add broth and vegetables gradually,
stirring constantly to keep smooth. Add the clam broth, cream and
seasonings. Reheat just to boiling and serve immediately. Makes about 8
cups.

Posted to recipeludigest Volume 01 Number 323 by ncanty@juno.com (Nadia I
Canty) on Nov 28, 1997