Clam Chowder

By JeanCook

this clam chowder recipe recnetly won the Fort Bragg Chowder competition. It is served daily at the Noyo Harbor branch of Eureka Fisheries Inc.

Ingredients

• 6 cups raw chopped potatoes
• 2 cups sliced celery
• 1 cup chopped carrots
• 1 cup chopped onnions
• 2 cups chicken broth
• 1 51 oz. can chopped clams, with juice
• 2 12 oz. cans evaporated milk
• 1 tablespoons Lawry's seasoned salt
• 1/3 cup dry parsley flakes
• 1 tsp salt
• 1/2 cut flour

Preparation

Step 1

Add potatoes, celary, carrot and onions to both and clam juice and cook at a medium simmer until tendor, about 30 minutes.

Add clams, 18 ozs of evaporated milk, seasoned salt, parsley flakes and salt, and continue to cook 10 minutes at medium simmer.

Mix flour and 6 ozs of of evaperated milk to form a roux, then add to chowder and allow to thcken 5 to 19 minutes at medium skimmer.