Clam Chowder
"This is delicious. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise."
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups chopped russet potatoes
- 1 cup minced onion
- 1 cup minced celery
- 1⁄2 cup grated carrot
- 13 ounces minced clams
- 3⁄4 cup butter
- 3⁄4 cup flour
- 4 cups half-and-half
- 2 -3 drops Tabasco sauce
- 1⁄2 teaspoon sugar
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- garnish with 1/4 c butter, cut into 4 slices and paprika
directions
- Combine the potatoes, onion, celery, and carrot in a large saucepan.
- Drain the clams, reserving the juice.
- Add the clam juice to the saucepan with enough water to cover the vegetables. Simmer for 20 minutes.
- Melt the butter in a medium skillet over medium-low heat.
- Stir in the flour. Cook until bubbly, stirring constantly.
- Remove from the heat and stir in the half and half.
- Cook until thickened and bubbly, stirring constantly.
- Add the white sauce, clams, Tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan.
- Simmer for 20 minutes, stirring frequently.
- Ladle into soup bowls. Garnish with a tablespoon of butter and paprika.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
