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"Hunger is the best sauce in the world."--Cervantes

New England Clam Chowder Recipe

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This recipe for New England Clam Chowder is from Naber's Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large yukon potatoes
4 T butter
1/2 c.minced onion
2 T minced celery
1 1/2 tsp minced garlic
3 T flour
1 bottle (8 oz) claim juice
2 cans (10 oz each) whole baby clams drained reserving liquid
1 tsp salt
1 tsp black pepper
2 c whipping cream
Oyster crackers (optional)
Directions:
Directions:
Place potatoes in a small saucepan. Cover potatoes with water and bring to a boil, cook until fork tender but not mushy 8-10 minutes. drain and set aside.

Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; saute until translucent, about 2 minutes. Stir in flour and cook for 1 minute stirring constantly. In a 2 cup measure combine claim juice and reserved liquid from canned clams. Gradually add to onion flour mixture; cook whisking constantly for 2 minutes. Gradually stir in whipping cream and bring to a low simmer; simmer 3-4 minutes or until chowder is hot. Ladle into bowls and serve with oyster crackers.
Personal Notes:
Personal Notes:
Thank you Terry Crawford

 

 

 

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