Recipe - Chucks Favorite Chewy Matzoh Balls

6 Celery stalks; cut longways
2 Onions; medium, peeled,
chopped
2 tablespoon Butter
1 qt Chicken stock (Berta's)
Black pepper; ground
One half teaspoon Thyme; leaves, not ground
1 One half pound Potatoes; minced , skin left
on
9 tablespoon Butter
One half cup Flour
1 qt Half & Half
1 qt Whole clams; course chopped
2 cn (6.5oz) clams; gortons
One fourth cup Sherry
One fourth cup Parsley; chopped for garnish

Date: Sun, 21 Apr 1996 04:29:32 5

From: "Greg LiveTV" LiveTV@en.com

Saute celery & onions in 2T of butter for 10 minutes until opaque. Add to
chicken stock. Add the juice only from the clams reserving the meat. Bring
to a heavy simmer and add pepper and thyme. Add the potatoes skin on and
simmer until cooked but still firm. While the potatoes are cooking in the
soup, warm the milk. Make a roux with the butter & flour and when cooked,
add to the milk off heat. Stir and return to the heat and stir until
thickened. Set aside. When the potatoes are just tender, add the clam meat,
cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add
the sherry. Simmer for 2 minutes more, garnish w/ parsley and serve. From
the collection of Chuck Rippel Source: The Collection of Chuck Ripple

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