clam chowder
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.
prep time
20 Min
cook time
30 Min
method
---
yield
Ingredients
- 2 cups chopped clams (2~6 1/2 0z. cans)
- 1 cup celery, diced
- 1/2 cup onion, diced
- 2 cups clam juice (add juice from cans, more water)
- 2 cups potatoes, sliced bite~sized
- WHITE SAUCE:
- 1 quart half & half
- 1/2 cup flour
- 1 tablespoon accent (optional)
- 1/2 cup butter
- 1 teaspoon thyme~ground or leaves
- - salt & pepper to taste
- - fish shape or round soup crackers
- - crusty bread
How To Make clam chowder
-
Step 1NOTE:This recipe is a chowder~more or less of something is not going to matter either way. Easily doubled or tripled.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Chowders
Category:
Fish Soups
Category:
Cream Soups
Category:
Seafood
Keyword:
#chowder
Keyword:
#Potatoes
Keyword:
#fish Soups
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