Clam Corn Chowder
Wendy Neal
ingredients
- 1 small onion, chopped
- 3 stalks celery, chopped
- 1 med. russet potato, cubed
- 1 (15 oz) can whole kernel corn, with liquid
- 1 (8oz.) bottle clam juice
- 3/4 cup butter
- 3/4 cup flour
- 1 quart half and half
- 1 1/2 tsp. salt
- 3/4 tsp. ground white pepper
- 2 (6.5 oz) cans minced clams, with juice
directions
- 1
Place onion, celery, potato, and corn with liquid in a skillet. Add clam juice, and enough water just to cover vegetables (about 3 cups). Cook over medium until vegetables are tender.
- 2
In a stock pot melt butter, add flour. Cook and stir till smooth. Gradually add half and half, stirring constantly until thickened. Stir in salt and pepper. Add vegetable/broth mixture. Stir in clams with their juice and heat through.
Source: Wendy Neal
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