New England Clam Chowder

1. 1

   Drain the clams and save the juice.

2. 2

   In a heavy saucepot, melt butter and slowly stir in flour to make a white sauce.

3. 3

   Using a wire whip, slowly stir in clam sauce and water to the white sauce. Bring to a

4. 4

   boil, stirring constantly to keep liquid smooth.

5. 5

   Add clams, potatoes and onions; simmer until tender.

6. 6

   Slowly stir in hot milk.

7. 7

   Season with salt and white pepper. Serve with oyster soup crackers.

8. 8

   Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.