Monday, December 30, 2013

Clam Chowder

4 cans of minced clams
2 cups of finely diced potatoes
1 cup chopped onions
1 cup finely chopped celery
3/4 cup butter
3/4 cup flour
2 cups milk
1 pint half and half
1-1/2 tsp salt
1/2 tsp sugar
Dash of Pepper
Old Bay Seasoning to taste

Drain claims saving juice. Add vegtables in a pot and cover with juice from clams and then add enough water to cover the veggies. (Do not drain when finished cooking!) Simmer until tender.

In large sauce pot melt butter. Add Flour (making a roue) and stir in milk and half and half until it forms a creamy sauce.

Add undrained vegetables, claims, salt, sugar, pepper, and seasonings. The secret to clam chowder is to barely heat to simmer and then simmer until flavors blend together.

Normally serves 10 people.

Recipe from Stacy.

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