How to cook Amish Clam Stew
- 12 clams or 2 (8-ounce) cans of clams, chopped
- 4 potatoes, diced
- 1/4 cup butter or margarine
- 1/2 cup celery, finely chopped
- 1 medium onion, minced
- 1 quart milk
- 3 hard-boiled eggs, diced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 cups water
- Melt butter or margarine; saute onion and celery until soft but not brown.
- Add potatoes and salt. Cover with 2 cups of water. Simmer until soft.
- Add clams with their juices and cook an additional 10 minutes. Stir in the flour.
- Gradually add milk and cook slowly until mixture thickens.
- Stir in eggs just before serving.
The Amish Clam Stew is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
The Amish are a religious group who live in settlements in 22 of the United States and Ontario, Canada. The oldest group of "Old Order Amish," about 16-18,000 people live in Lancaster County, Pennsylvania.
This recipe for Amish Clam Stew serves/makes: 6
The Amish Clam Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew