luvcookin posted 01-07-99
Clam Chowder
Source: "Cookbooks Unlimited" Joyce's Personalized Cookbook
1/2 cup butter, divided
1 cup onions, diced
1 cup celery, finely chopped
2 cups potatoes, diced
2 (8 oz.) cans minced clams, drained
1/2 cup flour
1/2 tsp. sugar
1-1/2 tsp. salt
1 quart half-and-half
pepper to taste
2 slices bacon diced, fried and crumbled
In 2 Tbl. butter sauté onions and celery until onions begin to soften. Put celery and onions in medium saucepan and add potatoes, clams, and barely enough water to cover. Cover, simmer until potatoes are tender.
In small saucepan melt remaining butter, add flour, salt, and sugar.
Blend, cook 1 to 2 minutes. Add half & half; cook, stirring until smooth.
Using a rubber spatula scrape half and half mixture in clams and vegetables. Stir until smooth and well blended. Stir in crumbled bacon, heat 2 minutes, do not boil.
Pepper to taste.
Clam Chowder
2 (6 ounce) cans chopped clams
1 cup minced onions
1 cup chopped celery
2 cups diced potatoes
1/2 to 3/4 cup butter
1/2 to 3/4 cup flour
1 quart half and half
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
Drain clams, reserve clam juice.
Boil onions, celery, and potatoes in clam juice adding just enough water to cover.
Cook until potatoes are done, about 20 minutes.
Make a roux with the butter and flour. Gradually add cream to make a white sauce; cook until thick.
Add white sauce to undrained vegetables. Add clams, salt, pepper, and sugar. Heat through until desired thickness is reached.
The chowder will hold well, and can be made a day
ahead.
Serves 6.