Wednesday, September 21, 2011

Clam Chowder

*serves 8-10

3-6 ½ oz. cans of chopped clams
1 C chopped onion
1 C chopped celery
2 C diced red potatoes
½ C butter
¾ C flour
1 pint half and half
1 pint milk
1 ½ tsp salt
pepper to taste

Drain juice from calms and pour liquid over veggies, adding enough water just to cover. Simmer over medium heat until veggies are barely tender. Melt butter in saucepan. Add flour, blend until smooth. Stir constantly while slowly adding half and half. Cook and sir with whisk until thick and smooth. Add veggies, juice and clams. Heat through. Add salt. Pepper to taste.

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