Dec 23, 2016

Clam Chowder

Prep time: 10 min 
Cook time: 25 min 
Total time: 35 min 
Yield: 4 servings

Potatoes, peeled & diced: 2 cups 
Celery, diced: 1 cup 
Yellow onion, chopped: 1/2 cup
Clams in juice: About 500g (About 3 cans of 6.5oz chopped clams)
Clam juice: 1 cup (~1 bottle)
Bologna, chopped: 2 pieces 
Butter: 2.5 tablespoons
All-purpose flour: 2 tablespoons
Milk: 2 cups
Salt: 1/4 teaspoon
Black pepper, ground: to taste

  1. Combine in a stockpot over medium heat: butter, onion, potatoes, and celery.
  2. Add 2 cups of water. Bring to a boil. Then, continue to cook over medium heat for 10 or 15 minutes (or until potatoes are tender). 
  3. Whisk in flour (slowly and evenly) and salt. Cook, stirring constantly, until thickened slightly (about 1 minute).
  4. Slowly stir in milk so as not to allow lumps to form. 
  5. Add clams and clam juice. Continue to stir over medium-low heat until heated through (4 or 5 minutes).  
  6. Serve hot. Add black pepper to taste.

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