Clam Chowder - cooking recipe

Ingredients
    1 c. finely chopped onion
    1 c. finely chopped celery
    2 c. potatoes, finely diced
    2 (8 oz.) cans minced clams and juice
    3/4 c. butter or margarine
    3/4 c. flour
    1 qt. half and half (can use 1/2 milk)
    1 1/2 tsp. salt
    dash of pepper
    1/2 tsp. sugar
Preparation
    Drain juice from clams and pour over vegetables in a saucepan. Add enough water to barely cover and simmer, covered, over medium heat until barely tender.
    In meantime, melt butter, add flour and blend.
    Cook, stirring constantly.
    Add cream and stir with wire whip until smooth and thick (important).
    Add undrained vegetables and clams; heat through.
    Season with salt, pepper and sugar to taste.

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