Homemade Clam Chowder
I love Clam chowder! The canned stuff never has enough clams for my liking so I decided to make my own.
Here’s my recipe:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups diced potato (peeled)
- 3 cans (6.5 oz) chopped clams
- 3/4 cup butter
- 3/4 cup all-purpose flour
- milk, cream (to be honest, I didn’t measure the last two ingredients. I just added enough milk to make the right consistency and enough cream to make it creamy enough, probably about 2 cups milk and 1 cup cream)
Put the diced potato in the pot, add the juice of the clams and enough water to cover the potato. Bring to a boil. After about 2 minutes add the carrot and the celery. Let boil about 5 minutes. Add the milk. Melt the butter in a pan and add the flour. Let it brown a little, stirring constantly. Then add it to the vegetable mixture. Boil a little until it thickens, then turn it down. Meanwhile, brown the onion in the same pan you made the butter-flour mixture in and add that to the soup. Add the cream. Finally, add the clams and heat through. Season with salt, pepper, parsley, Marjoram, and Savory.
Enjoy!
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