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.

Jenny