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Clam Chowder Recipe

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This recipe for Clam Chowder is from The Mabbott 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:  
1 onion - chopped
1 c celery - chopped
2-3 c potatoes, peeled & diced
2-3 can clams (minced or chopped 6oz)
1 1/2 tsp salt
3/4 c butter
3/4 c flour
1 qt half and half
1/4 tsp pepper
1 tsp dill weed
1/2 tsp thyme
2 bay leaves
1/2 tsp sugar
2 T red wine vinegar
Directions:
Directions:
1. Mix onion, potatoes, celery, salt, and bay leaves in sauce pan. Open clams and drain the liquid over veggies. Pour enough water to cover the veggies and clam juice. Bring to boil and reduce heat, simmer 15 minutes covered on low.

2. In a large stock pot, melt butter over low heat. Add flour and mix with a whisk to produce a smooth paste. Slowly add the half & half and cook over medium heat until thick and smooth. Whisking frequently. Turn off heat when it starts to bubble.

3. When veggies are tender, add entire saucepan to the stock pot (remember to take out bay leaves). Add seasonings, sugar, vinegar, and clams. Heat on low 15 minutes, but DON'T BOIL. If too thick, thin with milk.

 

 

 

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