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Clam chowder Recipe

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This recipe for Clam chowder is from The Corinth Baptist Church 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:  

2 cups russet potatoes (peeled and cubed)
1/2 cup butter
2 tablespoon diced green onion (bulb only)
1/4 cup flour
2 cans (6.5 ounce) minced clams (reserve juice)
1 teaspoon salt (or to taste)
16 ounce half and half
1/2 cup whole milk
1/3 cup bottled clam juice
fresh parsley (minced for garnish)
Directions:
Directions:
Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter. Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice from cans, potatoes, bottled clam juice and milk with mixture. On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
Number Of Servings:
Number Of Servings:
8

 

 

 

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