Clam Chowder

Serves 10

I got this recipe from one of McKay’s co-workers about 20 years ago. I don’t remember her name so I can’t give credit.

Warning: This is a high fat recipe! It is so good it is worth it though. I usually make it when there are plenty of people over to eat.

2 small cans minced clams

1 cup chopped onion

1 cup chopped celery

2 cups diced potatoes

¾ cup flour

¾ cup butter

1 quart milk

1 cup cream

½ tsp sugar

1 ½ tsp salt

pepper to taste

Combine potatoes, celery and onions in saucepan. Drain clams and add juice to vegetables. Add enough water to vegetables to just barely cover them. Cook vegetables over medium heat until potatoes are tender.  (about 25 min) In the meantime, melt butter in large pan and add flour. Cook the flour 3 or 4 minutes at medium heat, stirring constantly. It is important to make sure the flour is cooked and that there are no lumps. Add the milk and cream to the butter/flour mixture. Stir well and continue to stir so the mixture will not scorch. It should suddenly get very thick after a few minutes. Do not let the white sauce boil. When the vegetables are ready and the sauce has thickened well add the vegetables to the sauce (do not drain them), add the clams and seasonings and keep warm for about a half hour to allow the flavors to blend.

IMPORTANT: Once the sauce has thickened to not allow it to boil as the cream will separate. When reheating the chowder, warm it slowly but don’t let it boil.

You can make this a day ahead and it almost tastes better the next day. I don't cook it for the last half hour if I am serving it the next day.