MVCC Clam Chowder

By Connie

Ingredients

• 1/2 recipe Serves 25
• 1/2# 1# Butter
• 5 oz 10 oz Onion Diced
• 5 oz 10 oz Celery Diced
• 4 oz 8 oz Carrot Diced
• For both amounts use 3 large potatoes - small dice
• 1-1/2 TBSP 3 TBSP Clam Base OR
• 1 bottle 2 bottles Clam Juice
• 1 tsp 2 tsp Chicken Base or cubes
• Salt - White Pepper to taste
• 1 qt (32 oz) 2 qt (64 oz) Chopped clams & juice
• OR
• 3 cans 6 cans Chopped clams
• 1 qt (32 oz) 2 qt (64 oz) Heavy Cream or Half
• and Half
• 1/4 Cup 1/2 Cup Flour

Preparation

Step 1

DIRECTIONS:
Saute onion, celery, carrot in butter until weeping. Add flour, clams, bases, and juice. Add potatoes and simmer until potatoes are tender. Before serving, add cream or half and half and simmer.