Clam Chowder

Name: Clam Chowder
Ingredients: 2 cups russet potatoes, chopped; 1 cup onion, minced; 1 cup celery, minced; 12 cup carrot, grated; 13 ounces clams, minced; 34 cup butter; 34 cup flour; 4 cups half-and-half; 2 -3 drops Tabasco sauce; 12 teaspoon sugar; 1 12 teaspoons salt; 14 teaspoon pepper

12 ingredients

13 steps

Ingredients

2 cups russet potatoes, chopped
1 cup onion, minced
1 cup celery, minced
12 cup carrot, grated
13 ounces clams, minced
34 cup butter
34 cup flour
4 cups half-and-half
2 -3 drops Tabasco sauce
12 teaspoon sugar
1 12 teaspoons salt
14 teaspoon pepper

Directions

1

Combine the potatoes, onion, celery and carrot in a large saucepan.
2

Drain the clams, reserving the juice.
3

Add the clam juice in the saucepan with enough water to cover the vegetables.
4

Simmer for 20 minutes.
5

Melt the butter in a medium skillet over medium-low heat.
6

Stir in the flour.
7

Cook until bubbly, stirring constantly.
8

Remove from the heat and stir in the half and half.
9

Cook until thickened and bubbly, stirring constantly.
10

Add the white sauce, clams, tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan.
11

Simmer for 20 minutes, stirring frequently.
12

Ladle into soup bowls.
13

Garnish with 1 tablespoon butter and paprika.