If I make it on the Mountain, then it's Mountain Clam Chowder.
This is a wonderful chowder for the cooler days of spring. I like to keep several cans of clams at the cabin as a quick emergency meal if I have unexpected company stop by.
2 6 oz. cans minced clams
1 cup finely diced celery
1 cup finely diced onions
2 cups finely diced potatoes
1 1/2 tsp. salt
pinch pepper
1/2 tsp. sugar
White Sauce:
3/4 cup butter
White Sauce:
3/4 cup butter
3/4 cup flour
1 quart of whole milk or half and half
Drain clam juice into diced vegetables and then add just enough water to cover. Cook until tender (about 20 minutes)
Heat together butter and flour and cook until well blended. Add 1 quart of milk or half and half. I like half and half best. Stir constantly over medium heat until thick and smooth. Add the vegetables with liquid to the white sauce and then stir in clams and heat everything but do not boil. Salt and pepper to taste.
This recipe makes enough for 4. I often double it.
May your day be filled with sunshine and joy!
- Debbie -
1 quart of whole milk or half and half
Drain clam juice into diced vegetables and then add just enough water to cover. Cook until tender (about 20 minutes)
Heat together butter and flour and cook until well blended. Add 1 quart of milk or half and half. I like half and half best. Stir constantly over medium heat until thick and smooth. Add the vegetables with liquid to the white sauce and then stir in clams and heat everything but do not boil. Salt and pepper to taste.
This recipe makes enough for 4. I often double it.
May your day be filled with sunshine and joy!
- Debbie -
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