Friday, February 7, 2014
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!
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.