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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day. Ingredients:
4 medium potatoes, peeled and cubed |
2 medium onions, chopped |
1/2 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
2 quarts milk |
3 cans (6-1/2 ounces each) chopped clams, undrained |
2 to 3 teaspoons salt |
1 teaspoon ground sage |
1 teaspoon ground thyme |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
minced fresh parsley |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through. Yield: 10-12 servings (3 quarts).
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