Wednesday, January 23, 2008

Clam Chowder

My family usually has this for dinner on Christmas Eve. This makes a lot of chowder and is great when you have a few guests over. We usually serve this delicious chowder in freshly baked bread bowls. Make sure you save the insides of the bread bowls to dip in the chowder. I tend to like a lot of potatoes in my chowder, but feel free to reduce this if you want.

2 celery stalks, thinly sliced
2 carrots, thinly sliced
1 small onion, chopped
5 lbs potatoes, cubed
1 cup butter
1 1/2 cups flour
1 quart half and half
2 tsp salt
1/2 tsp pepper, coarse
1 1/2 tbsp sugar
3 cans clams, minced

1. Place potatoes, onion, celery, and carrot in large pot. Cover with water and cook until tender.
2. Melt butter in large sauce pan. Mix flour in with butter.
3. Slowly blend in half and half a little at a time. Add spices.
4. Drain clam juice into white sauce. Set clams aside. Continue to cook white sauce on medium heat, stirring constantly until sauce starts to bubble.
5. Add white sauce to potatoes with water. Let simmer.
6. Add clams just before serving.

1 comment:

Mindy said...

Do you know how excited I am to have this recipe?!? Thanks for sharing it with us.