Clam Chowder

Another staple from my one great cook! I personally don’t like clams, but my husband LOVES them. I just discreetly remove a bowl of this for myself out of the family pot BEFORE I add the clams. Then no one is any wiser that my dish is different. I don’t have to eat clams, but I don’t need to make my kids think they shouldn’t either. I like to let them decide on their own!  Recipe from Karen.

  • 2 6.5-oz. cans Minced Clams
  • ¼ cup Dehydrated Onion, not reconstituted
  • ¼ cup Dehydrated Celery, not reconstituted
  • 2 cups dehydrated Potato Dices, not reconstituted
  • ¾ cup Canola Oil
  • ¾ cup Flour
  • 1 290-gram can Table Cream
  • 1 ½ teaspoons Salt
  • ½ cup Milk
  • Pepper, to taste
  • ½ teaspoon Sugar
  • 3 15-oz. cans Pears
Drain and keep juice from clams. Pour clam juice over veggies in medium sauce pan.  Add enough water to cover veggies. Simmer covered over medium heat until tender. In a larger pan, heat oil.  Add flour and mix well leaving no lumps. Stir in table cream until smooth.  Add veggies, broth they have cooked in, and clams.  Heat thoroughly until thickened.  Add just enough milk to make it thinner consistency if desired (you might not need all the milk).  Add salt, pepper and sugar.Serve pears on the side.

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