Clam Chowder
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and keeps well for about 48 hours in the fridge.
Ingredients
| 1 cup Water |
| 1 pound (with shell), yield after shell removed Fresh clams |
| 3 clove Garlic, raw (minced) |
| 1 large White or yellow onions (diced) |
| 1 stalk, medium (7-1/2 inch - 8 inch long) Celery, raw (diced) |
| 6 tsp. Enriched all purpose white flour |
| 3 cup Water |
| 1 pound Idaho potatoes (peeled, cut into 1/2 inch cubes) |
| 1/2 tsp. Salt |
| 1 cup 2% milk |
| 1/8 tsp., ground Black pepper |
Instructions
Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.
Add the water and stir for about a minute. Add the potatoes and salt and cook, stirring occasionally, until the potatoes are soft.
Add the clams and stir. Cook gently over medium-low heat until the soup is thick.
Remove from the heat and allow it to cool for about 15 minutes. Stir in the milk and add fresh ground pepper to taste.
The soup is best made the day before and reheated very gently.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Chowders were originally not made with cream or half and half. These were good solid peasant soups made to be a meal and relied on potatoes and a little flour to make them rich and creamy. This is a slight adaptation of a recipe from an old New England cookbook.