Saturday, February 6, 2010

Clam Chowder

My family has been sick this week and on Wednesday all I wanted was a nice warm bowl of creamy soup, so I made clam chowder. This is the clam chowder that I grew up with. Most of the times when I have it at restaurants I find it far too salty and not creamy enough, but that is just because this is what I am used to. It can always be thinned and you are welcome to add more salt if that is what you like, but this is a favorite of mine. Oh, and I love mine with some grated cheddar cheese on top!Ingredients:
2 6-1/2 oz. cans of minced clams
1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper

Drain clams, save juice. Cook vegetables in clam juice plus enough water to cover. Simmer in a covered pan until the potatoes are tender, about 3o minutes. Meanwhile, in a separate heavy pan melt butter. Add flour and blend. Add the half and half and cook until thick, stirring constantly. Add vegetables and the water and juice that they have cooked along with salt, sugar and pepper.
Serves 8

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