Thursday, March 27, 2008

Boston Clam Chowder

This is a recipe from my mom's friend Nadine Oliver. They were best of friends, and this recipe is so old that the copy of it was made on a ditto machine.

3/4 lb. minced clams or two 6 1/2 oz. clams
1 cup finely chopped onions (may use frozen)
1 cup finely diced celery
2 cups finely diced potatoes (may use frozen hash browns)
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half cream or milk (may combine cream and milk)
1 1/2 tsp. salt
1/2 tsp. sugar
pepper to taste

Drain juice from clams and pour over veggies. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender (about 20 minutes) make sauce by melting butter, add flour and blend. Add cream and cook until smooth and thick. Add undrained veggies and clams and heat through. Season with salt, pepper, and sugar. Serves 8

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