"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Hoth Bentley
Added: Sunday, October 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (6.5 oz) cans minced clams, drain and save juice
1 c. onion, finely chopped or grated
1 c. celery, finely diced
2 c. potatoes, finely diced
3/4 c. flour
3/4 c. margarine
1 quart Half & Half
1 1/2 tsp. salt
1/2 tsp. sugar
Few grains pepper

Directions:
Directions:
Drain juice from clams; pour over vegetables in medium sauce pan. Add enough water to barely cover. Cover and simmer over medium heat until potatoes are tender (about 20 min). In the meantime, melt margarine; add flour, stirring a minute or two. Slowly add Half and Half and cook and stir until smooth and thick with wire whisk to blend. Add undrained vegetables and clams and heat through. Season to taste.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Substitution for the Half and Half to equal one quart, use canned milk or powdered dairy creamer mixed with water.

 

 

 

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