New England Clam Chowder
Serving Size / Yield
6-8 servings
Ingredients
- three 6-oz. cans minced clams, drained and liquid reserved
- 3-4 ribs celery, chopped
- 1 sm. onion, chopped
- 2 carrots, chopped
- 3 medium potatoes, peeled and diced
- 1/2 C. margarine
- 1/2 C. flour
- 1 C. clam juice
- 2 C. milk
- 2 C. half-and-half
- 1/4 tsp. dried thyme
- 1 sm. bay leaf, cracked
- white pepper, to taste
Directions
Cook potatoes in 1 cup clam juice until tender and set aside. Melt margarine in stockpot. Saute onion, celery, and carrots. Add flour and blend until flour has no remaining lumps. Add cooked potatoes and their liquid to stockpot. Add clam juice from drained clams. Blend in milk and half-and-half. Add seasonings. Simmer approximately 30-40 minutes. Before serving, add minced clams just to heat through. Remove bay leaf. Taste and adjust seasonings as needed. Serve.
Serve with: Sourdough Bread
