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Return to November 13, 2009
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For Richard, in Cripple Creek, Colorado
wanting a clam chowder recipe. I have been making this for
years and have made it hundreds of times and will make it
many more hundreds I hope. My sister now claims it as her
own to her friends. LOL.
Just watch that you don't scorch it. With all that milk and
1/2 and 1/2 that can happen. Pat
So. Cal.
Pat's Clam Chowder
2 small cans minced clams (drain and reserve juice)
2 cups diced potatoes
1 cup chopped celery
1 cup chopped onion
1 cup diced carrots
Water
¾ cup water
3/4 cup flour
2 cups milk
2 cups half & half
1 teaspoon salt and a dash of white pepper
1/2 teaspoon sugar (optional)
Combine potatoes, celery, onions, carrots and clam juice
with enough water to cover. Simmer 20 minutes or until
tender. Meanwhile, make a white sauce from the water, flour,
milk, half & half, salt pepper and sugar. Simmer until
thickened.
Combine white sauce and vegetables. Heat
thoroughly. Add the clams at the last minute. You just want
the clams warmed.
Pat So. Cal
http://www.nancyskitchen.com
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