"What's the password?"
"New England clam chowder"
"Is that the red? Or the white?"
(name that movie)
Last night we had clam chowder from my bulk cooking meal plan.
I cooked a huge batch to add a few meals to our freezer and a couple to give away.
I have a friend who loves clam chowder and I promised him I'd always give him some when I make it.
I'm not huge on food photography, so sorry there's not a pretty picture of my delicious soup for you to salivate over, but believe me this chowder is amazing. Just imagine it, make the soup, and see for yourself how yummy it is.
This is my mom's recipe and one of her go-to meals for cooking for a large group. Almost every time I go home there's a huge pot of this on the stove ready to devour. It is a favorite.
Mom's Clam Chowder
24 onces canned clams (I usually get minced clams)
1 cup diced onion
1 cup diced celery
! cup diced carrots
4 cups diced potatoes
1/2 cup butter or margarine
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon tobasco sauce (optional)
1 teaspoon sugar
1 pint half & half
1 pint milk
Drain juice from clams and pour over vegetables in a saucepan. Add enough water to cover. Simmer in a covered pan over medium heat until potatoes are tender, about 20 minutes. In the meantime, melt butter, add flour, blend and cook a minute or two. Add half and half and milk. Cook and stir until smooth and thick, using a wire whip to blend. Add undrained vegetables and clams and heat through. Do not boil. Season with salt, pepper, hot sauce, and sugar to taste. Serves 10-12.
I always double this recipe because it freezes well.
I freeze it in gallon Ziploc bags (2-4 meals)
I almost always substitute the half & half for additional milk 1) its cheaper 2) I always have it 3) less fat.
I serve this soup with bread and salad.
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Thanks for stopping by!