Now that the temperatures have dropped, all I want to eat is soup. Today I made a quick and delicious clam chowder that is hearty and reheats well for dinner. It’s thick and creamy and clam packed. I hope you’ll give it a try and let me know what you think.

Clam Chowder

• 5 cups peeled, cubed potatoes
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried parsley
• 5 cups water
• 1/2 cup butter
• 1/2 cup flour
• 1 cup milk
• 1 cup heavy cream
• 4 cans minced clams, 6.5 ounces each, DO NOT DRAIN

Combine potatoes, onion, celery, salt, pepper, parsley and water into a stock pot and cook on medium high until potatoes are done. Don’t over cook.

In the meantime, melt butter on low until it is melted, then add milk and cream and warm that up another minute or two. Add flour to the creamy mixture and make sure there aren’t any lumps.

Spoon some of the hot veggies and liquid into the creamy mixture, then transfer it all back to the pot with the cooked vegetables.  Pour the clams and clam juice in last, then cook on medium high until heated. Serve while hot.

Yield: 8 servings, 450 calories each