Clam Chowder -( for the land locked amongst us)

Oh, how I would love to live, at least for a while, in a place where I could dig for clams! I really love clam chowder, and I suppose I've never had "real" clam chowder, but here is how I make mine. This will make about 3 quarts of soup. First, chop up a smallish onion:



Here are some potatoes from last year's garden. You can see even they are getting excited about the coming Spring!!!



So, I scrubbed them well and cubed them:



Put the onion, potatoes, and 2 cups of sliced celery into a 3 quart or larger pan:



Here is the chicken broth I mentioned in the last post, from the bones and other things left from the chicken, but when I don't have any stock or broth I just use water and that still makes a delicious soup. Add 2 cups of broth, stock, or water to the vegetables. Bring it to a boil and then simmer, covered for 20 minutes.



Now, add 2 more cups of liquid, 1 teaspoon salt (I like to use RealSalt), 2/3 stick of butter and 1 small can of chopped clams in juice. Return to simmering:



Here it is cooking happily:



Now, put 1.5 cups of whole milk in a blender and add 1/2 cup of white flour and mix that up, then, as the soup boils, gradually add the milk, and stirring, cook until it's nicely thickened. Now it's ready to eat!



CLAM CHOWDER

Steam together for 20 minutes:
2 cups water or broth
1 smallish onion, chopped
2 cups sliced celery
3 - 4 medium potatoes, cubed

Add:
2/3 stick butter
1 teaspoon salt
1 can (or 2) of clams with juice
2 cups water or broth

Simmer, then gradually add:
1.5 cups whole milk blended with 1/2 cup white flour

Cook, stirring, until thick.

I am linking this post on Wardeh's Tuesday Twister!