s Clam Chowder s   



Yields: 6 Servings

Ingredients

3/4 pound Clams (2 - 6 1/2 oz cans)
1 cup Onions chopped fine
1 cup Celery finely diced
2 cups Potatoes finely diced
3/4 cup Butter
3/4 cup White Wheat Flour
1 quart Half-and-half cream
1 1/2 teaspoon Salt
1/2 teaspoon Granulated sugar white
Bread bowls from albertsons or gourmandies
 
Instructions
 Drain juice from clams and pour over the vegetables in a medium size saucepan. Add enough water to barely cover the vegetables. Simmer with lid on medium heat until potatoes are tender (about 20 minutes).
In the meantime, melt butter, add flour, blend and cook 1-2 minutes. Add half an half, cook, stir constantly until smooth and thick; use a wire whisk to blend. Add vegtables undrained and the clams to the cream mixture. Heat through and serve. Pour soup into bread bowls and enjoy!

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Linda Seely

Cuisine :   Soup    

Main Ingredient :   Clam