Classic Clam Chowder Recipe

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This is one of those simple seafood recipes that anyone can make, and I mean anyone. Even with the simplicity of this recipe, it tastes like it was prepared by a chef from New England themselves. Enjoy!

Ingredients to make Classic Clam Chowder:
2 (6 1/2 ounce) cans minced clams

1 cup finely chopped onions

1 cup finely diced celery

2 cups finely diced potatoes

3/4 cup butter (not margarine)

3/4 cup flour

4 cups warmed half-and-half

1 teaspoon salt, to taste

1 dash pepper, to taste

1/4 to 1/2 teaspoon sugar
How to make Classic Clam Chowder:

Open the canned clams and drain the juice into a medium saucepan. Set the reserved clams aside.

To the juice add the onions, celery, potatoes, and enough water to just cover. Simmer covered over medium heat until the potatoes are tender, about 20 minutes.

Meanwhile, in a large sauce melt the butter over medium heat, then stir in the flour and cook until it becomes a roux and is golden.shopping list
Gradually whisk the half-and-half into the roux.

Cook, whisking, until smooth and thick, about 5 minutes. (If you’d like your chowder texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.)shopping list

Add the cooked vegetables together with their liquid and the clams, salt, pepper, and sugar. Stir well, and adjust seasonings to taste if necessary.

To learn more about Ivar’s, go to: http://www.ivars.net/ Keep clam!

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