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Chowder: The Mooring Clam Chowder




Source of Recipe


projo.com


List of Ingredients




¼ pound (1 stick) butter (I use margarine)
1 quart (4 cups) minced onions (I use 1 ½ large onions)
1 cup flour, or a little less
1 quart minced clams (I use 2 quarts)
1½ quarts clam juice (see note)
½ to 1 quart half and half or light cream
1 pound (about 4) potatoes, peeled, diced (I use red potatoes, not peeled)



Recipe



NOTE: When I have steamers, I save the juice on the bottom of the steamer pan and freeze it. I add that to one pint of clam juice to make the 1 ½ quarts.

Melt butter in heavy kettle. Add onions; saute until clear. Blend in flour (I don't use a full cup) and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.

In a separate pot, bring clams and clam juice to a boil. Simmer 15 minutes; don't overcook.

In another pot, cook potatoes in boiling water until soft. Drain and set aside. Add hot clam stock to cooled butter-flour mixture, whisking well to avoid lumps.

Slowly bring to boil, stirring. Reduce heat and add cooked potatoes. Stir in half and half as desired. If it is too thick, add a little milk.

Season to taste with salt and pepper (I don't add salt). Add a sprinkle of dill weed, to taste. Yum]

- Dee