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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 22 |
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I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe. âTeresa Dastrup, Meridian, Idaho. Ingredients:
6 cups diced peeled red potatoes |
3 large onions, finely chopped |
6 celery ribs, finely chopped |
3 cups water |
6 cans (6-1/2 ounces each) minced clams |
1-1/2 cups butter, cubed |
1-1/2 cups king arthur unbleached all-purpose flour |
8 cups half-and-half cream |
1/4 cup red wine vinegar |
2 tablespoons minced fresh parsley |
3 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture.
3. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each).
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