Tuesday, March 8, 2011


This CLAM CHOWDER recipe is thick, mild and delicious!  A family favorite for over 30 years, I like to serve it in my homemade soup bowls (see post of 1/26/11).  DELICIOUS!!

2 1/2 cups diced potatoes
1 cup chopped onion
2 cans minced clams, drained (save juice)
1 cup chopped celery
Cover potatoes with enough water + the juice from the clams, with the vegetables and cook over medium heat for 20-30 minutes.  DON'T DRAIN!  (Reserve the clams to add at the last)

1 cup butter
1 cup flour
1 qt. 1/2 and 1/2
1 teaspoon salt
1-2 Tablespoons sugar
Melt butter and add flour to make a paste. Add the qt. of 1/2 and 1/2 gradually, stirring and cooking over medium high heat until thick.  Add the salt and sugar and stir in.  Add the cooked vegetables to the white sauce.  Fold in drained clams.  Stir and heat through.  NOTE:  If you need to thin the chowder, add milk to thin.  Extra good served in homemade soup bowls with a fresh fruit and simple dessert.  We love this hearty recipe! 
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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