• 1 gallon shucked clams
  • 1 pound butter
  • 1 quart bottled clam juice
  • 3/4 cup flour
  • 1 pint heavy cream
  • Directions

    Drain salty juices off clams, set aside. Saute clams in 1/2 pound butter. Mince clams in food processor or blender. Add bottle of clam juice. Add very small amount of other clam juice, enough to season. Heat the re maining butter in a large saucepan. Whisk in the flour and cook very gently for 3 minutes. Do not brown. Add the cream and whisk until smooth. Stir the clams and juices into sauce. Serve hot on toast.

    Serves 24

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