Monday, October 12, 2009

Clam Chowder
From Shirley Pauole

1 c diced potatoes
1 c chopped onion
1 c sliced celery
2 cans minced clams, not drained
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 tsp salt
dash pepper

Put vegetables in a large pot.  Pour liquid from clams over vegetables and add enough water to cover (I use bottled clam juice).  Simmer until tender.  In a large frying pan melt butter and add flour and cook until it bubbles. Add half and half and cook until thick.  Add to vegetables.  Add clams, salt, and pepper.  Heat thoroughly.  Serves 8 - 10.

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