"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Our Favorite Clam Chowder, by Brenda Zogg, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 lb. minced clams or 2, 61/2 oz. cans minced clams 1 cup finely diced onion 1 cup finely diced celery 2 cups finely diced potato water as needed 1 1/2 sticks butter 3/4 cup flour 1 quart half and half 1 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. sugar
Drain the juice from the clams and pour over the 3 veggies in a medium sauce pan. If needed, add water just until they are barely covered. Simmer over medium heat until the potatoes are tender. Set aside. In a medium soup pot melt the butter and stir in the flour. Cook for 1-2 minutes. Next add the half and half stirring with a whisk and cook until smooth and very thick. Add the undrained vegetables, seasonings and clams and heat thoroughly.
This is a very rich soup. We double the amount of clams.
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