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.
- 4 to 5 cups peeled, cubed potatoes
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons dried parsley
- 4 to 5 cups water
- 1/2 cup butter
- 1/2 cup flour
- 1 cup milk
- 1 cup heavy cream
- 3 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, stir in flour, then add milk. Make sure there aren’t any lumps. Spoon some of the hot liquid into the creamy mixture, then transfer it all back to the pot with the cooked vegetables. Pour in cream and clams, cook on medium high until heated. Serve while hot.
Yield: 6 servings, 471 calories each