Found by Christy at http://www.grouprecipes.com/21136/ivars-clam-chowder.html
I don't remember if she made this for Project Night or just told us about it or just told me.
Ingredients
2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter (not margarine)
3/4 cup flour
4 cups warmed half-and-half
1 teaspoon salt, to taste
1 dash pepper, to taste
1/4 to 1/2 teaspoon sugar
How to make it
Open the canned clams and drain the juice into a medium saucepan. Set the reserved clams aside.
To the juice add the onions, celery, potatoes, and enough water to just cover. Simmer covered over medium heat until the potatoes are tender, about 20 minutes.
Meanwhile, in a large sauce melt the butter over medium heat, then stir in the flour and cook until it becomes a roux and is golden.
Gradually whisk the half-and-half into the roux. Cook, whisking, until smooth and thick, about 5 minutes. (If you'd like your chowder texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.)
Add the cooked vegetables together with their liquid and the clams, salt, pepper, and sugar. Stir well, and adjust seasonings to taste if necessary.
To learn more about Ivar's, go to: http://www.ivars.net/ Keep clam! :)
I don't remember if she made this for Project Night or just told us about it or just told me.
Ingredients
2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter (not margarine)
3/4 cup flour
4 cups warmed half-and-half
1 teaspoon salt, to taste
1 dash pepper, to taste
1/4 to 1/2 teaspoon sugar
How to make it
Open the canned clams and drain the juice into a medium saucepan. Set the reserved clams aside.
To the juice add the onions, celery, potatoes, and enough water to just cover. Simmer covered over medium heat until the potatoes are tender, about 20 minutes.
Meanwhile, in a large sauce melt the butter over medium heat, then stir in the flour and cook until it becomes a roux and is golden.
Gradually whisk the half-and-half into the roux. Cook, whisking, until smooth and thick, about 5 minutes. (If you'd like your chowder texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.)
Add the cooked vegetables together with their liquid and the clams, salt, pepper, and sugar. Stir well, and adjust seasonings to taste if necessary.
To learn more about Ivar's, go to: http://www.ivars.net/ Keep clam! :)
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