2 tablespoons heavy cream
1/3 cup water
1 cup cottage cheese
2 tablespoons butter
3 clams, sliced
3 carrots, peeled and sliced
1/3 cup small, soft-cooked broccoli
1/4 teaspoon hot sauce
In a large bowl, combine cream and water. Make sure mixture has at least 1 1/2 cups water, and use less warm water (1/3 cup) than necessary to achieve desired consistency. Use cream as necessary to achieve desired thickness.
In a steamer over medium-low heat, melt cottage cheese, butter or margarine; stir until smooth. Add cream/water mixture as needed to achieve desired thickness. Continue to stir and continue to cook cheese sauce until all milk and cottage cheese has melted into creamy sauce. Remove from heat and stir in broccoli and hot sauce. Cool. Squeeze cooled cabbage from middle; save storage.