Clam Chowder


adapted from Allrecipes.com ...made this today for dinner...already ate 2 bowls and it is only lunchtime. Can you tell I am going through my food storage (canned clams)

INGREDIENTS

  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 3/4 cup butter (used margarine, tasted great)
  • 3/4 cup all-purpose flour
  • 1 c. condensed milk
  • 2 c. whole milk
  • 1/4 c. ham
  • 1 1/2 teaspoons salt
  • ground black pepper to taste

DIRECTIONS

  1. Drain juice completely, because I don't like it. Skillet with the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. Stir in clams just before serving and ham. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

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