Clam Chowder Iii - cooking recipe

Ingredients
    1 cup chopped onion
    3 cloves garlic
    4 cups peeled and diced potatoes
    1 cup diced celery
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 (10 ounce) cans minced clams, drained with juice reserved
    1 quart half-and-half cream
    1/2 teaspoon white sugar
    3/4 cup butter, melted
    3/4 cup all-purpose flour
Preparation
    In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
    In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
    Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

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