Clam Chowder

This is one of Steve's favorite entrées, and since it is starting to snap into cold weather in Utah we decided it was time to pull the recipe out again. I didn't take any pictures this week. I didn't even think about taking them until we had already eaten the food. I'll try to be better at that.

Thinking it would be cheaper and healthier I attempted to reduce the cream in the recipe this time. I used half a pint of cream, and half a pint of milk (or 1 cup of each to equal 1/2 quart... oh dear English conversions!) The rue (flour/cream/butter mixture) was much too thin, so I thickened it with additional flour and corn starch. The resulting soup was acceptable, but I much prefer the original. I probably won't do it that way again. 


"Original" (my mother's variation on a recipe she found) Recipe: 

   Ingredients:

4 cans clam 1/2 c finely chopped onion 1 c sliced celery 2 c diced potatoes  3/4 c butter 3/4 c flour (less then all add 1/4 c at a time) 1/2 -3/4 quart cream Milk to thin salt and pepper to taste  Preparation: Chop vegetables. Place in saucepan drain clam juice into vegetables (add water if not over the vegetables). Set clams to the side. Boil vegetables. Melt butter (don't let it bubble) add cream, heat until all melted together. Constantly stirring add flour a quarter cup at a time. Add flour until very thick. Dump cooked vegetables (with liquid) into the cream mixture. Add milk to thin (if needed).  P.S. Watch your vegetables very closely. I have only cooked this recipe ONCE without boiling the vegetables over (and it was this week).