New England Clam Chowder
(Shared recipe submitted by Lee Anne Morton.)
- 2 cans (6.5 ounces each) chopped clams
- 2 cans clam juice
- 1 cup water
- 1 cup diced celery
- 1/2 cup diced onions
- 2 cups diced potatoes
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1 quart half and half (cream)
- 1 teaspoon thyme
- 1 tablespoon Accent
- Salt and pepper to taste
Simmer clams, juice, water, celery, onions and potatoes together for 30 minutes.
Melt the butter in a medium saucepan over medium heat. Add the flour and stir to combine. Cook for 2 minutes without browning. Gradually whisk in the cream and cook, stirring constantly, until thickened and just starting to boil, about 15 minutes. Add the Accent, salt and pepper; stir to combine. Mix with the clam mixture and simmer on low heat, stirring often, for 45 minutes.
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