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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cathy Sherrod's Clam Chowder Recipe

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This recipe for Cathy Sherrod's Clam Chowder is from Higgie's Delight-ful Family Cookbook, 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 cans baby clams, 6-1/2 ounce each
1 cup finely chopped onion
1 cup finely chopped celery
2 cups diced popatoes, small dice or sliced very thin
3/4 cup butter
3/4 cup flour
4 cups half & half
1-1/2 tsp. salt
1/2 tsp. sugar
Directions:
Directions:
Drain juice from clams and pour over vegetables in stock pot.
Add enough water to barely cover vegetables
Simmer over medium heat until potatoes are tender. ( about 10-15 minutes )
In meantime, melt butter, add flour and blend. Cook for 1-2 minutes. Add cream and cook and stir until smooth using a whisk to blend.
Add undrained vegetables and clams and heat through.
Add seasonings.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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