Clam Chowder
(modified recipe from Jan McKinney)
2 6oz. cans clams
2 C. chopped onions
2 C. diced celery
4 C. diced potatoes
3/4 C. butter
3/4 C. flour
1 qt. half & half
1 1/2 tsp. salt
pepper
1. In a large pot, cook onions, celery, and potatoes in clam juice and enough water to cover them. Reserve clams until last.
2. In a medium pan, make a white sauce by melting the butter, then adding flour and half & half while whisking.
3. Once the white sauce has thickened, add to tender vegetables with salt and pepper to taste. Thicken. Add clams before serving.
2 6oz. cans clams
2 C. chopped onions
2 C. diced celery
4 C. diced potatoes
3/4 C. butter
3/4 C. flour
1 qt. half & half
1 1/2 tsp. salt
pepper
1. In a large pot, cook onions, celery, and potatoes in clam juice and enough water to cover them. Reserve clams until last.
2. In a medium pan, make a white sauce by melting the butter, then adding flour and half & half while whisking.
3. Once the white sauce has thickened, add to tender vegetables with salt and pepper to taste. Thicken. Add clams before serving.
Comments:
This is one of those recipes that I will always love from childhood. The only modifications I have made were to double the vegetables because I love lots of veggies (there was also sugar in the original recipe, but even my mom didn't use that). I will admit that I have never had another clam chowder that I like, and I can't blame people who say they don't like clam chowder if they have never had this recipe. I have made this multiple times and shared it with friends, some of whom claimed not to like clam chowder. However, I have never had anyone try this that did not like it...including my two year old daughter (she loves it!). Also, if you do not mind your chowder a little thinner, you can also substitute milk for the half & half to reduce the calories. I made my last batch with 2% milk and it was still pretty good.
Obvious note: this is great in a soup bowl!
Obvious note: this is great in a soup bowl!
