November 22, 2008

CLAM CHOWDER

Ingredients

• 3 medium potatoes, peeled and cut to ½-inch dice
• 1 stalk celery, cut to ¼-inch dice
• 1 medium onion, cut to ¼-inch dice
• 1 carrot, cut to ¼-inch dice
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 or 2 cans of diced or chopped clams
• 1 small bottle clam juice
• 14 oz. can evaporated milk
• ¼ cup grated or shredded cheese (cheddar or Monterey jack)
• 1 can vegetable stock
• 1 can water

Directions

• Saute the celery-onion-carrot in butter and olive oil until soft. Add the vegetable stock, water and potatoes. The liquid should cover the potatoes. Bring to a boil at lower heat, and add clams and clam juice and cook until potatoes are soft. Add evaporated milk and cheese and heat until the cheese is melted. Season with salt and pepper to taste.

• Note: If you want your chowder thickened, used potato flakes a little at a time to thicken to taste.

• Mary May, Margate

 

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