New England Clam Chowder
Quick and easy!
2 pounds potatoes, peeled and diced
3 tablespoons butter or margarine
1 medium onion, chopped
3 celery stalks, chopped
3 tablespoons all-purpose flour
3 cups water
1 tablespoon seafood base or bouillon granules
1 (6.5-ounce) cans chopped clams
1 teaspoon Old Bay Seasoning
2 tablespoons chopped fresh parsley
1 cup half-and-half (light cream)
- Cook potatoes separate in water until done. Drain and set aside.
- In a large soup pot, melt butter and sauté onion and celery until softened. Add flour and stir to form roux. Slow add 3 cups water to blend. Add seafood base or bouillon granules and stir until blended. Add cooked potatoes, clams, Old Bay seasoning and parsley. Bring to boil. Remove from heat and add the half-and-half. Serve.
Makes 8 servings.