Thursday, October 2, 2008

Clam Chowder

  • 2 (8oz) minced clams
  • 1 cup celery, chopped
  • ¾ cup butter
  • 1 ½ teaspoon salt
  • ¾ cup flour
  • 1 quart half & half
  • 1 cup Onion, chopped
  • 4 cups potatoes, diced
  • 1 teaspoon sugar
  • 1 teaspoon alpine touch
  • ¼ teaspoon pepper
  • 1 (8oz) cream cheese
1. In a large stock pot place onions, celery, and potatoes. Drain clam juice into pot over vegetables. Add enough water to cover and simmer. Cook over medium heat until vegetables are soft. Drain the water into bowl and reserve. In a large frying pan melt butter and add flour, salt, alpine touch and pepper. Cook for 2 minutes. Add half & half and continue to cook and stir until smooth and thick. Add clams and sugar.

2. Pour white sauce over vegetables add reserved water until desired thickness. Sliced the brick of cream cheese into pieces and place in pot. Heat through until cream cheese melts and serve.

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