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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Boston Clam Chowda Recipe

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This recipe for Boston Clam Chowda is from Real cooking from Real housewives, 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 (6 1/2 oz.) Cans Minced Clams
1 Cup Onions, Finely Chopped
1 Cup Finely Diced Celery
2 Cups Finely Diced Potatoes (I use Red and leave peel on)
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half & Half
1 1/2 Tsp. Salt (Or more)
1 Tsp. Sugar
Few Grains of Ground Pepper
Directions:
Directions:
Drain juice from clams and pour over veggies in medium sauce pan. Add enough water to barely cover and simmer (covered) over medium-high heat for 20 minutes or until potatoes are tender.

In meantime, melt buter, add flour, blend and cook a minute or two. Add cream, cook and stir until smooth and thick, using a wire whisk to blend. Add undrained veggies and clams; heat through. Season with salt, pepper and sugar and taste.

*Sometimes I leave out the clams and use more potatoes (chopped not diced) and make potatoe soup. Garnish with green onions and shredded cheddar cheese.

 

 

 

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