Wednesday, September 5, 2007

Clam Chowder

2 (6 ½ oz) cans minced clams
1 cup finely chopped onions
1 cup finely diced celery
2 cups diced potatoes
¾ cup flour
¾ cup real butter
1 quart ½ and ½
1 ½ teaspoon salt
dash pepper
1 tablespoon sugar

Drain clams and pour liquid over chopped vegetables in saucepan. Add enough water to barely cover. Simmer covered over medium heat until potatoes are tender. (About 20 minutes). Meanwhile melt butter in saucepan; add flour, blending with a wire whip cooking 1 to 2 minutes. Then add half and half; stir until thick and smooth. Remove vegetables from heat and drain off water according to how thick or thin you want the soup. Add vegetables with water to sauce and heat through. Add salt, pepper, sugar and clams. Blend and serve hot. I do use plain milk if I don't have half and half, however, I do prefer the half and half.

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