1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) chopped
clams, undrained
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/4 tsp. pepper
(Note: When in a hurry I have used a package of frozen O'Brien potatoes in place of vegetables.) Combine vegetables in small saucepan. Drain clams; pour juice over vegetables; add enough water to barely cover. Cook uncovered until tender about 15 minutes. In meantime, melt butter in large, heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat; cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.
CLAM CHOWDER
CLAM CHOWDER
2 doz. lg. clams, chopped (save
reserve juice)
2 c. potatoes, diced
1 can tomatoes
1 c. celery, chopped
1 sm. onion, chopped
2 tbsp. flour
3 tbsp. butter
3 c. milk
Parsley flakes
Pepper & salt last (some clams are
salty)
Cook clams, onions and celery slow, about 2 hours. In separate pot cook potatoes until tender. In another pot, add butter, flour and milk to make a white sauce. Season to taste. One half hour before serving, add potatoes, white sauce, and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.
CROCK POT MANHATTAN STYLE CLAM CHOWDER
1/4 lb. diced bacon, fried & drained
1 lg. onion, diced
2 carrots, thinly sliced
3 stalks celery with leaves, thinly
sliced
1 tbsp. fresh parsley (or dried)
1 lg. can tomatoes, broken up, with
juice
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 or 3 cans clams with juice
Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.
RHODE ISLAND CLAM CHOWDER
2 oz. salt pork, finely diced
1 med. onion, chopped
8 c. potatoes, peeled, diced OR red
potatoes, diced with skins
2 c. minced clams with juice
12 - 14 med. size quahaugs, open and
grind saving juice
32 oz. clam juice, from quahaugs and
bottled
2 - 4 tbsp. chopped celery leaves
16 oz. can peeled chopped tomatoes
with juice
Saute salt pork over medium heat until golden. Remove solid pieces. Add onion and cook until golden in salt pork oil. Cook potatoes in water until just tender in large soup pot. Add salt pork and onion. Add remaining ingredients and bring to simmer. Simmer for 30 minutes. Add salt and pepper to taste.