Quick Clam Chowder
Serve this chowder as a light lunch or soup course. Garnish with fresh parsley and crackers on the side.
3 (6.5-ounce) cans chopped clams
1 cup chopped peeled onion
1 cup 1/4-inch sliced celery
2 cups diced scrubbed potatoes
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half (light cream)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
- Drain clams and reserve liquid. In a large saucepan, add reserved liquid, potatoes, onion and celery. If needed, add water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes, or until vegetables are tender.
- In a separate saucepan, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Pour in half and half, salt and pepper; hold warm, but do not boil. Add, along with clams, to cooked vegetables. Heat thoroughly and serve.
Makes 6 servings.