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Clam Chowder
- 3 6-1/2 oz cans diced clams
- 2 ribs celery (about 1 cup, diced)
- 1 medium yellow onion (about 1 cup, diced)
- 2 medium potatoes, (about 2 cups, 1/2″ cubes)
- 1/2 cup butter
- 1/2 cup flour
- 1 quart half-and-half
- 1/2 tablespoon salt
- pepper to taste
- 1/2 teaspoon sugar
- Drain clams, saving juice.
- Chop the vegetables and put them in a 3-quart sauce pan. Add the clam juice and enough water to just cover the vegetables. Bring to a boil and simmer over medium heat until the potatoes are cooked, about 15 minutes.
- In a 6-quart stock pot, make a roux, cooking the butter and flour over medium-high heat until lightly browned, about 1-2 minutes. Add the half-and-half, whisking to remove lumps. Add the salt, pepper, and sugar, continuing to stir while simmering until smooth and thick.
- Add the vegetable mixture with the clam juice to the stock pot. Add the drained clams.
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