Okay, this is seriously one of my favorite things to make. I LOVE clam chowder! (And not to brag, but I'm really good at making this!)
Ingredients:
2 6oz. cans minced clams*
1 cup onion, chopped finely
1 cup celery, chopped finely
2 cups potatoes, chopped finely**
3/4 cup butter
3/4 cup flour
1 qt half & half
1 tsp vinegar
1-2 tsp sugar
1-1/2 tsp salt
Few grains pepper
* Make sure to get
minced clams, not chopped. Well, I supposed you could get chopped, but only do that if you really like clams. I'm not a huge fan of the texture of clams, so I liked minced better.
** I don't chop the potatoes finely because I like chunks of potato, but that's just me. And also, because I just love potatoes, I use a lot more than just 2 cups. I'm not sure how much I use. I basically just eyeball it.
Instructions:
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Drain juice from clams and pour over vegetables in medium saucepan.
(But don't include the clams in this step- just the juice!)
Add enough water to barely cover vegetables. |
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Simmer, uncovered over medium heat,
until potatoes are barely tender, about 20 minutes. |
(After cooking the vegetables, you can let them sit in the pan until you're ready to finish cooking the soup.)
At mealtime, melt butter, add flour and blend and cook a minute or two.
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Add cream and cook and stir until smooth and thick, using a wire whisk to blend.
(This can sometimes take awhile. Just make sure it's thick before moving on to the next step.) |
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This step is critical: Have a very cute baby "assist" you in the kitchen. |
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My little chef's assistant. :) |
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Add undrained vegetables and clams. Heat through.
Season with salt, sugar, vinegar and pepper. |
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Enjoy! |
A word of warning: I've been eating really well the last few days, but I couldn't help but eat a huge bowl of this soup. So be aware. It's that yummy!