Clam Chowder



Clam Chowder

Total Time 30 minutes
Servings 4


  • 2 6 ½ oz. cans clams, minced
  • 1 cup celery, finely chopped
  • 1 cup yellow onion, finely chopped
  • 2 cups potatoes, diced
  • ¾ cup butter
  • ¾ cup flour
  • ½ tsp French gray salt
  • tsp pepper
  • 1 ½ tsp sugar
  • 1 quart Half & Half


  • Drain the clams and save the juice. Place the clams, celery, onion and potatoes in a medium size saucepan on top of the stove. Add the clam juice and enough water to cover the vegetables. Bring to a boil; turn down the heat and simmer until the potatoes are tender. Set aside.
  • In another sauce pan over medium heat melt the butter. Add the flour, salt, pepper and sugar and stir until bubbly. Whisk in the Half & Half. Stir with a wooden spoon. Cook until thickened.
  • Add in the clams and vegetables. Heat through and serve.


Serve with: Oyster Crackers. German Brown Bread page 233. Green salad.

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