Creamy Clam Chowder
10 medium potatoes (peeled and cubed small)
1 medium onion (chopped)
6-8 stalks celery (sliced thin)
1 stick butter
1/4 cup flour
1 1/2 TBS celery seed
1 1/2 TBS parsley
black pepper to taste
1 8 oz bottle clam juice
2 8 oz cans minced clams
2 cups heavy whipping cream
chopped bacon (optional)
Boil potatoes until tender. Drain most of the cooking water RESERVING 1 cups - set aside. Saute celery and onions in 6 TBS butter until tender-crisp. Add celery seed, parsley and pepper. In separate pan melt remaining butter and add flour to create a rue. Add clam juice to reserved potato water. Gradually add clam juice and water to rue stirring until smooth. Add rue and canned clams to potatoes and stir to combine; add heavy whipping cream and cook gently until desired heat reached. Add a small amount of chopped bacon near end of cooking to taste if desired.
Note: See recipe for Creamy Potato Soup
1 medium onion (chopped)
6-8 stalks celery (sliced thin)
1 stick butter
1/4 cup flour
1 1/2 TBS celery seed
1 1/2 TBS parsley
black pepper to taste
1 8 oz bottle clam juice
2 8 oz cans minced clams
2 cups heavy whipping cream
chopped bacon (optional)
Boil potatoes until tender. Drain most of the cooking water RESERVING 1 cups - set aside. Saute celery and onions in 6 TBS butter until tender-crisp. Add celery seed, parsley and pepper. In separate pan melt remaining butter and add flour to create a rue. Add clam juice to reserved potato water. Gradually add clam juice and water to rue stirring until smooth. Add rue and canned clams to potatoes and stir to combine; add heavy whipping cream and cook gently until desired heat reached. Add a small amount of chopped bacon near end of cooking to taste if desired.
Note: See recipe for Creamy Potato Soup
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