Boston Clam Chowder

Name: Boston Clam Chowder
Ingredients: 1 doz. fresh or 10 1/2 oz. can clams; 1 carrot, diced (1/2 c.); 2 c. diced raw potatoes; 1/3 c. diced celery; 3 c. chicken broth; 2 Tbsp. chopped onion; 4 tsp. butter; 2 Tbsp. flour; salt and pepper; 1/2 c. cream

10 ingredients

10 steps

Ingredients

1 doz. fresh or 10 1/2 oz. can clams
1 carrot, diced (1/2 c.)
2 c. diced raw potatoes
1/3 c. diced celery
3 c. chicken broth
2 Tbsp. chopped onion
4 tsp. butter
2 Tbsp. flour
salt and pepper
1/2 c. cream

Directions

1

Steam clams and pry open.
2

Drain off and measure liquid; there should be 1 cup.
3

Put the carrot, potatoes and celery into the chicken broth.
4

Cover and boil gently until tender.
5

Then cut clams finely with sharp kitchen scissors.
6

Saute the clams and onion in the butter for 5 minutes.
7

Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth.
8

Add the clam broth, cream and seasonings.
9

Heat just to boiling and serve immediately.
10

Makes about 8 cups.