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Clam Chowder, Quick and Easy for Your Friday Lunch or Soup and Sandwich Combo. Clam Chowder is an Easy Cream Soup Recipe and Great With Salads Too. Got Crackers? Clam Chowder serves about 8-10
2 c clams (canned are fine) do not drain 3 potaotoes, peeled diced 1/2 onion, diced 2 ribs celery, diced 2 large carrots, diced 1 tbsp clam base 1/4 tsp white pepper 1 tsp garlic 1 oz. butter 2-3 c water 3 c milk 3 cups heavy cream roux In large kettle, medium heat, place butter and melt. Add vegetables and sautee in pan for about 5 minutes, stir often. Add clams, clam base, and water(as little as possible to boil ingredients).Boil for about 20 minutes to cook vegetables and reduce liquid. Add milk and cream, heat slowly. When soup is almost to a boil, add roux and thicken with whisk to desired thickness allowing soup to boil gently for 2 minutes, stirring slowly to keep from sticking or burning. Serve. Note: Goes well with sandwiches or salads or as a main dish with crackers.
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