Serve this chowder as a
light lunch or soup course. Garnish with fresh parsley and crackers
on the side.
Quick
Clam Chowder
3 (6.5-ounce) can 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
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.
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