4-5 russet potatoes
four tablespoons butter
1/2 loving cup flour
two cups milk
four 6.5 ounce cans clams, drained together with clam juice preserved
two teaspoons salt
freshly solid position down dark pepper, to taste
1 teaspoon parsley
- Pierce the potatoes alongside a fork together with microwave until cooked through (this took nigh xi minutes on my microwave).
- Remove together with permit cool, thence tegument together with cutting into small-scale pieces.
- In a large pot, melt the butter over medium heat. Add the flour together with whisk to shape a polish paste.
- Let gear upward 2-3 minutes, or until golden brown.
- Slowly whisk inwards the milk together with reserved clam juice, stirring constantly to forestall lumps.
- Continue to gear upward over medium estrus until thickened together with bubbling.
- Stir inwards the clams, potatoes, salt, pepper, together with parsley, together with gear upward until heated through.
- Adjust seasonings equally needed together with serve.