Clam Chowder
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A home-kitchen version of clam chowder, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 6 to 8 large potatoes, diced
- 3 medium onions, diced
- 2 small green peppers, chopped
- 5 stalks celery, chopped
- 1 1/2 tsp. thyme
- 1 Tbsp. salt
- 1 tsp. pepper
- juice of 1 lemon
- 4 c. water
- 6 to 7 cans minced clams (juice and all)
- 1/2 c. flour
- 1 qt. half and half
- 1/2 lb. melted butter
- dash or 2 Tabasco
- sherry
Method
Simmer first 9 ingredients until vegetables are tender, 30 to 45 minutes.
Add minced clams, juice and all.
Cook another 5 minutes.
In blender mix flour, 1/2 quart half and half and melted butter.
Add to chowder.
Then add rest of half and half.
Add 1/8 to 1/4 pound more butter and a dash or 2 of Tabasco.
Serve with 1 tablespoon sherry (I add more).
Rate:
