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Clam Chowder Recipe

Name: Clam Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup onion, (diced); 1 cup celery, (diced); 2 cups diced red potatoes ((skin on)); Three 6.5 ounce cans chopped clams, (juice reserved); 1 teaspoon salt; ½ cup unsalted butter; ½ cup + 2 tablespoons all purpose flour; 2 cups whole milk; 2 cups nonfat milk

Recipe Girl®

This New England style clam chowder has been a family favorite for many years.

Ingredients

1 cup onion, (diced)

1 cup celery, (diced)

2 cups diced red potatoes ((skin on))

Three 6.5 ounce cans chopped clams, (juice reserved)

1 teaspoon salt

½ cup unsalted butter

½ cup + 2 tablespoons all purpose flour

2 cups whole milk

2 cups nonfat milk

Method

To a large saucepan, add the onion, celery and potatoes. Pour the clam juice over the veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.

Make the white sauce when the veggies are done simmering. In another large saucepan, melt the butter, and then add the flour, mixing well with a wire whisk. Add the milks and whisk until slightly thickened. Add the clams, simmered vegetables and more salt, as desired. Heat through.

The soup will thicken more upon standing. Serve in soup bowls with a chunk of crusty sourdough bread.

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