Clam Chowder

Photo by Deniece K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups cubed potaotes

  • 1

    c chopped onions

  • 1

    c chopped celery

  • clam juice (drain off clams)

  • 4

    cans clams

  • 2

    pints half and half

  • 1

    c milk

  • 1

    cube butter

  • 3/4

    c flour

  • 1

    t salt

  • 1

    t pepper

  • 1

    t sugar

Directions

In a large pot, fill pot with just enough water to cover potatoes, onions, celery and clam juice. Bring to a slow boil and cook until tender. Drain most of the water off in a bowl reserving the liquid. You can use this to adjust the thickness of your chowder. In a seperate pan, add the drained clams, 2 pints half and half, and 1 cup milk. Bring to a boil and set aside. In a microwave safe bowl, melt 1 cube butter. Then add 3/4 c flour, 1/2 t salt, 1/2 t pepper, and 1/2 t sugar. Add the butter mixture in with the half and half mixture making sure all the lumps are out. Then pour this mixture in with the potatoes. Simmer on low heat for 2 hours. If the chowder is too thick, you can add more milk.

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