Tuesday, November 23, 2010

Brattan's Boston Clam Chowder

I dont' know about the rest of the country, but Utah is being hit with a BLIZZARD tonight and it's cold! What better way to warm up than with soup. I got this recipe from a church cookbook (which are always my favorite). For some reason I was always afraid to make clam chowder, but it was really simple and hubby thought it tasted fabulous! I had a cold so I couldn't taste very well but I liked it a lot!

Brattan's Boston Clam Chowder

2 cans minced clams (6½ oz), undrained
1 c onions, chopped fine (I usually reduce onion amounts but DON'T for this dish)
1 c finely diced celery
1 c finely diced carrots
2 c finely diced potatoes
¾ c butter
¾ c flour
1 qt half and half
1½ tsp salt
Few grains pepper
½ tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, until tender over medium heat until potatoes are tender, about 20 minutes.
Meantime, In large saucepan, melt butter, add flour and blend and cook 1 or 2 minutes. Add cream. Cook and stir until smooth and thick, using wire whisk to blend. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.

Here are the results:

1 comment:

  1. This looks great!! Perfect for a day like today!