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Baked Clam Chowder

Source of Recipe


The Seattle Times






List of Ingredients



• 3 cans (6-1/2 ounces each) chopped clams
  
• 2 medium white potatoes, peeled and diced
  
• 2 large ribs celery, diced
  
• 1 medium onion, peeled and diced
  
• 2 medium cloves garlic, peeled and minced
  
• 2 Tbsp butter or margarine
  
• 3 Tbsp flour
  
• 2 cups milk
  
• 1 cup evaporated milk
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/2 tsp dried thyme, crushed
  
• 1 bay leaf
  
• 1/4 cup minced parsley
  






Instructions



1. Drain the clams and combine the juice with the potatoes, celery, onion and garlic in a large pan. Bring to a boil, reduce the heat and simmer for 25 minutes. Lightly crush the vegetables with a fork.
   
   
2. Melt the butter or margarine in an ovenproof pot, add the flour and cook for 1 minute. Stir in the milk, evaporated milk, salt, pepper, thyme and bay leaf. Simmer until slightly thickened, about 5 minutes.
   
   
3. Stir the clams and milk mixture into the vegetables. Bring the soup to a simmer. Place in a preheated 275-degree (F) oven and bake for 30 minutes. Stir twice during the baking time.
   
   Stir the parsley into the chowder and serve.
   
   Makes 6 servings.