Clam Chowder III

This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 706 Calories

Ingredients

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

Recipe Instructions

Step 1

In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.

Step 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.

Step 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.