Clam Chowder the Way My Mil Makes It |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is how my MIL makes clam chowder - basic but good and not very thick. This is the clam chowder that DH insists we have for Christmas Eve. Ingredients:
3 (6 1/2 ounce) cans clams, with liquid |
6 potatoes |
1 onion |
6 cups milk |
12 tablespoons flour |
6 tablespoons butter |
salt and pepper |
Directions:
1. Peel and cut the potatoes into bite sized pieces.
2. Chop the onion.
3. Place potatoes and onions into a saucepan.
4. Cover with water.
5. Bring to a boil and cook until potatoes are just tender.
6. Drain the water from the potatoes, but do not discard.
7. In the saucepan make a light roux using the butter and flour.
8. Add the milk to the roux, stir well to take out any lumps.
9. Add back the potatoes and onions to the saucepan.
10. Add the 2 cans of clams with liquid.
11. Bring the whole thing almost to a boil in order to see the thickness of the chowder.
12. If the chowder is too thick add some of the reserved potato cooking water to achieve the desired thickness.
13. Season with salt and pepper.
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