Clam Chowder

Clam Chowder
  • 1 cup chopped onion
  • 3 cloves garlic
  • 4 cups peeled and diced potatoes
  • 1 cup diced celery
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (10 ounce) cans minced clams, drained with juice reserved
  • 1 quart half-and-half cream
  • 1/2 teaspoon white sugar
  • 3/4 cup butter, melted
  • 3/4 cup all-purpose flour


  1. In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
  2. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
  3. Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

03/08/2017
Clam Chowder, recipe PT15M PT1H 5 455 calories

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