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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Clam Chowder Recipe

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This recipe for Clam Chowder is from The Curtis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) clams, undrained
3/4 c. butter
3/4 c. flour
1 qt. half-n-half
1 1/2 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Combine onion, celery and potatoes in a small saucepan. Drain clams and pour the clam juice over the vegetables. Add just enough water to barely cover the vegetables. Cook, covered, until tender - -about 15 minutes. In meantine, melt butter in large pot. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat and cook, stirring constantly with a wire wisk until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.
Personal Notes:
Personal Notes:
Don't let the soup get too thick. Can add some bon appetit spice, if desired (1/2 - 1 tsp.).

 

 

 

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