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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An old, northeastern favorite - clam chowder. If you're watching your weight, stay away from this one! But if you're looking for a thick, and incredibly delicious bowl of chowder, this is for you. Ingredients:
2 (10 oz) cans minced clams, liquid removed and set aside |
4 cups potatoes, peeled and diced |
1 cup celery, minced |
1 cup onion, chopped |
1 quart half-and-half cream |
3/4 cup all-purpose flour |
1/2 tsp white sugar |
3/4 cup melted butter |
3 garlic cloves |
1 tsp salt |
1/2 tsp ground black pepper |
Directions:
1. Combine onion, garlic and enough water to form a smooth paste in a blender. Place aside.
2. In a large pot, mix together the onion mixture, potatoes, celery, salt, pepper, and reserved juice from the clams. Add enough water to cover then bring to a boil. Reduce the heat and continue to simmer until potatoes are soft, about 20 minutes.
3. Add in half-and-half and sugar. Mix together the flour and melted butter then stir into soup. Cook and stir until the soup thickens. Add in the clams and adjust seasonings to taste.
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