Wednesday, November 10, 2010

Clam Chowder

Considering my mother hadn't really been to New England at the time I'd learned this recipe, this is a very good chowder. Serving it with a hint of red wine vinegar really brings out all the flavors, and adds a little "zing." --Mark


1 can diced clams (6 1/2 oz.)
1/2 cup chopped onion
1/2 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
4 cups milk
1 1/2 tsp sugar
1 1/2 tsp salt


Drain clams and pour juice over onion, celery, and potatoes in a sauce pan. Add enough water to cover the vegetables. Cover and simmer until tender (about 10 minutes).

In a large soup pan melt butter, blend in flour, and cook, stirring constantly, for about 1 minute, then add milk gradually. cook and stir until thick. Add undrained vegetables, clams, salt, and sugar.

Remove from heat and serve.

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