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Clam Chowder Soup Recipe

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This recipe for Clam Chowder Soup is from Harry's Favorite Recipes 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:  
2 10 oz cans, clams, reserve liquid from 1 can
2 lbs potatoes, peeled and chopped
2 TBS chicken soup base
3 whole bay leaves
1/2 cup butter
1 medium yellow onion, chopped
1/3 cup flour
1 quart 2% milk
1 quart water
3 TBS parsley flakes
1 tsp coarse black pepper
1 pinch ground mace
2 celery ribs, chopped
Directions:
Directions:
Heat 1 quart (4 cups) water in soup pot over very medium heat. Add clams, clam juice from one can, potatoes, chicken soup base and bay leaves and cook until the potatoes are tender, about 20-30 minutes. Melt butter in large frying pan. Cook onion and celery over medium heat until tender, about 5 minutes. Push the vegetables to the side and add the flour, a tablespoon at a time, stirring to make a paste. Once all the flour has been added, slowly add the milk, stirring constantly with a large spoon or wire whisk, to prevent lumps of flour from forming. Add the vegetables-flour mixture to the kettle. Season with parsley, pepper and mace and simmer for at least 30 minutes. The soup will get thicker as it simmers. Remove bay leaves and serve.

 

 

 

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