Clam Chowder is my all-time favorite soup. If I see it on the restaurant menu- I just have to try it out. I'm becoming quite the connoisseur, if I say so myself. :) I have tasted several different bowls full, and I think I would have to say my favorite was the bowl on the San Francisco wharf. Wow-- the smells, the sites, and the taste combine! I think that is why I just have to keep trying it out to take me back! My mother-in-law also makes a nice bowl for Christmas Eve... my only complaint is that it isn't often enough. The Applebee's version came pretty close too, but ok... let's be honest... I want a heaping bowl, not a cup! Anyone feel the same about the soups at restaurants? Maybe I'm just a piglet, but that little cup size portion just never does it for me. Anyhow, when the restaurant can't fill my craving for chowder, I whip up this little concoction to satisfy the hunger. Hope you enjoy it as much as I do.Lyd's Clam Chowder (This is a lot easier then it sounds. I wish I could have thought of a clearer way of writing it out- best of luck!)
*This makes a big batch.
In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced
In another large pot:
Make a white sauce.
White Sauce:
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)
*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.
Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2-3 grated carrots. Let it simmer on medium low for about 5-10 minutes or until carrots have cooked through. Serve with crackers and enjoy!
*This makes a big batch.
In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced
In another large pot:
Make a white sauce.
White Sauce:
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)
*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.
Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2-3 grated carrots. Let it simmer on medium low for about 5-10 minutes or until carrots have cooked through. Serve with crackers and enjoy!
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