First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly.

Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour.

Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes. Meanwhile, remove the ...

Deselect All. Dough: 1 cup plus 1 tablespoon all-purpose flour, measured with the scoop-and-level method, plus more for dusting. 1 cup plus 1 tablespoon “00” flour, measured with the scoop-and ...

Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the ...

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together.

5 cups clam juice (five 8-ounce bottles clam juice) One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)

Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes.