Friday, December 24, 2010

Clam Chowder

A thick, creamy, mild version.  You can add other seasonings if you like, some are suggested below.
Clam Chowder
Bring 6 cups of water to a boil.
Drain the juice from 2 cans chopped clams into the water.
Add 6-8 c. cubed potatoes and 2 tsp. salt
Cook until tender. 

Meanwhile:
Melt 1/2 c. margarine or butter
Add 1 c. chopped  celery
1 c. chopped onion
1 garlic clove, minced
Cook until veggies are crisp tender.

Add 1/2 c. flour and stir to coat flour in butter, then add
1 c. heavy whipping cream
3 c. milk (or 1 (12oz.) can evaporated milk and 1 1/2 c. water)
Heat and stir until mixture boils gently and thickens. Tip: Use a pot with a heavy bottom for this, and watch it carefully so it doesn't scorch.

Stir the white sauce into the potatoes.  Add the 2 cans clams.
Salt and pepper to taste.

Herbs I like to add: parsley, thyme, basil.  You can also add chicken bouillon cubes, but be sure to adjust the salt if you do. If you like a kick to it, add a few drops of Tabasco sauce.

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