Clam Chowder

There are many ways to enjoy the Clam Chowder. Having lived for quite some time back East, I had the opportunity for a fair sampling. Standard New England Clam Chowder is very creamy and white, Rhode Island Clam Chowder is know for being more brothy in nature, while Manhattan or Boston style has tomatoes in it. My favorite is the traditional New England style.

Here is some additional history on this tasty dish:
Wikipedia: Clam Chowder

My husband is an excellent cook. He has several specialties, one of which is New England Clam Chowder. He is from the great and mountainous West...but was back East once, when we were first married. I don't know how it is that he has done it, but, some of the best chowder I have ever had has come directly from his expertise.

We enjoyed some of this fantastic manna-like fare last night and even though I was full I went back for another bowl, and then another bite...or maybe three.

Here is the recipe:

Beloved's New England Clam Chowder

2 8 oz. cans Minced Clams, drained (though we use 3 because we love the clam.)
2 C. Onions, finely chopped
2 C. Celery, finely diced
4 C. Potatoes, peeled and diced (on the smaller side)
3/4 C. Butter
3/4 C. Flour
1 Qt. Half and Half Cream
2 tsp. Salt
1/2 tsp. Sugar
Black Cracked Pepper to taste

Drain the clams and pour over vegetables in medium saucepan. Add water to barely cover. Simmer covered over medium heat until potatoes are tender (about 20 minutes.)

In the Interim:
Melt butter, add flour. You are making a roux. Blend and cook 1-2 minutes. Using a wire whisk, add cream and cook, stirring until smooth and thick. Do not cook on too high a heat, you do not want to scorch the cream.

Add un-drained vegetables and clam mixture and heat thoroughly. Season with salt, pepper and sugar. You may want to add additional salt depending on your personal taste (we do.)

Enjoy it with Oyster Crackers or some nice crusty bread and butter.

Happy Eating! :D