New England Clam Chowder

1. 1

   Open cans of clams drain liquid into medium size pan, set aside clams for later.

2. 2

   Chop potatos into cubs and chop up onions and add them too.

3. 3

   Bring to a medium boil, cook covered until potatos are very tender but not mushy.

4. 4

   About 10 minutes.

5. 5

   Add Half and Half, heavey cream, stir but do not boil, bring to a scald.

6. 6

   Add soft butter and clams from the cans.

7. 7

   Turn heat to medium, add salt, peper to taste.

8. 8

   IF you like a thicker soup, which I do, make a Roux

9. 9

   Take a small frying pan(medium high heat) add 1/2 butter, 3 tablespoons of four, whisk together, add a cup of chowder liquid into frying pan. Whisk until it is pasty, may need to add more four. Then add Roux to pot of chowder. Stir into chowder until it thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.