Clam Chowder - Perfect for Fall!

Is it feeling like fall in your area? Are you ready for a hot bowl of yummy chowder? This is clam chowder might be the answer!

This recipe makes a big pot of chowder. It does freeze pretty well. I often freeze portions of it for my hubby to take to work.

I buy my clams from Costco. The cans are large and come two in a pack. The size of the can is 51 ounces. If you can't find this or something similar you can use small cans to get as close to the size as possible. 

 

Open the can of clams and drain, saving the clam juice. The big can of clams gives me about 4 cups of reserved clam juice.

To begin with I peel and chop 4#'s of potatoes into approximately 1 to 2 inch cubes. Then cover with water and add a couple teaspoons of salt and put them on the stove to cook. 

While they are cooking melt a cube of butter...

Add a chopped onion and a cup of sliced celery and cook until soft...

When the veggies are soft add a couple tablespoons of flour and stir that in and let it cook for a minute or so and remove from heat. 

 

When the potatoes have finished cooking (approximately 10 minutes of boiling) drain them and return them to the stock pot...

Add the cooked veggies, 2 cans of corn, and the juice from the clams and 2 cups of milk..

Bring this to a low simmer and let simmer until it thickens up. Add the can of clams. Taste and adjust salt and pepper to your desire.

Stir it up and serve! 

So simple and so good!!

Clam Chowder

Crystal Miller

4#'s potatoes, peeled and cut into 1 to 2 inch cubes

1 cube/stick butter

1 medium onion, chopped

1 cup sliced celery

2T flour

2 cans of corn, drained

1 large can of clams (51oz or equivalent of smaller cans), drained and reserve the juice

2 cups milk

Salt & pepper, to taste

Put cut up potatoes into a large (6 to 8qt) stock pot. Cover with water and add 1 to 2 teaspoons salt. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 10 minutes.

While potatoes are cooking melt butter in a frying pan over medium high heat. Add onions and celery and cook until soft. Add flour and stir and cook for another minute. Remove from heat.

When potatoes are done cooking drain them and return to the pot. Add cooked veggies and corn. Add reserved clam juice (approx 4 cups) and milk. Stir and simmer for a few minutes to thicken up. Add clams and taste to adjust salt and pepper.

Serve and enjoy!