Friday, February 7, 2014

Clam Chowder

Clam Chowder- there's nothing better than a good bowl of clam chowder.  There's nothing worse than a bad bowl of clam chowder. This recipe was extremely popular about twenty years ago.  I remember we made a ward cookbook and about five people turned in  this recipe with only slight variations.  It really is yummy.  Try this recipe for a really good bowl!

Clam Chowder
4 cans minced clams
1 large onion (or two small), diced fine
2 cups of diced celery
4 cups of diced potatoes
Chicken stock, as needed
1 1/2 cups butter
1 1/2 cups flour
2 quarts half and half ( to "lighten" the recipe, you can use part milk to make up the two quarts)
1 Tablespoon salt
Pepper to taste
2 teaspoons sugar

Drain the clam juice into a saucepan.  Add the onions, celery, and potatoes.  Add chicken stock to cover vegetables. Cook until the vegetables are tender.
In a soup pot, melt the butter and add the flour.  Whisk and whisk and cook for about 5 minutes.  Add the half and half, salt, pepper, and sugar and slowly heat til bubbly.  Keep whisking and cooking for a couple of minutes.  Then add the vegetables and all the liquid.  Combine well and cook until thickened.
This makes a big pot of soup.  Half it if you don't want that much.

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