Ivar's Clam Chowder
Tiffany Mattson
Straight from the Seattle Times Newspaper
ingredients
- 2 (6 1/2 ounce) cans minced clams
- 1 cup finely chopped onion
- 1 cup finely diced celery
- 2 cups finely diced potatoes
- 3/4 cup butter or margarine
- 3/4 cup flour
- 4 cups half-and-half, warmed
- 1 teaspoon salt, to taste
- 1 dash pepper
- 1/2 teaspoon sugar
directions
- 1
In a medium saucepan, drain the juice from the clams; set the clams aside.
- 2
Combine clam juice with the onions, celery and potatoes.
- 3
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
- 4
In a large saucepan, melt the butter.
- 5
Add flour and stir in to the butter.
- 6
Slowly whisk in the warm half-and-half.
- 7
Cook and whisk until smooth and thick, about 5 minutes.
- 8
If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
- 9
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
- 10
Stir well and adjust the seasonings if necessary.
notes
Serve in a sour dough breadbowl
Source: Seattle Times
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