clam chowder
(1 rating)
This is in a church cookbook my mom gave me when I set up my own house many years ago. One of the first soups my family asks for when the weather turns colder.
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(1 rating)
prep time
20 Min
cook time
30 Min
Ingredients For clam chowder
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2 cchopped clams (2~6 1/2 0z. cans)
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1 ccelery, diced
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1/2 conion, diced
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2 cclam juice (add juice from cans, more water)
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2 cpotatoes, sliced bite~sized
- WHITE SAUCE:
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1 qthalf & half
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1/2 cflour
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1 Tbspaccent (optional)
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1/2 cbutter
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1 tspthyme~ground or leaves
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salt & pepper to taste
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fish shape or round soup crackers
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crusty bread
How To Make clam chowder
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1NOTE:This recipe is a chowder~more or less of something is not going to matter either way. Easily doubled or tripled.
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2Simmer in large pot (abt 5 qt. for single batch) for 30 minutes: Clams, clam juice, celery, onion, and potatoes. (Put celery in first as this takes longer to cook)
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3While above is simmering; In another smaller pot make the white sauce. To make a white sauce lump~free, you have to pretty much stir constantly until it thickens. I use a big slotted spoon to push the air pockets out of the flour as I add it to the half & half. Keep stirring on lower heat~being careful not to burn the bottom. After its thick, just stir it gradually into the bigger clam pot. Letting it simmer @ 30 mins. or so gives the chowder time for the flavor to develop. Keep the heat low, making sure to stir the bottom occasionally. Serve with crusty bread or soup crackers!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Clam Chowder:
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