Clam Chowder
By
Chef Ivan Flowers
Serves 4
Ingredients
1 Quart Canned Minced Clams in Juice
1 ¼ Cups White Onion, small diced
3 Tbsp. Unsalted Butter
2 ½ Cups Peeled Russet Potatoes, small diced
3 Tbsp. Flour
2 Cloves Garlic, minced
1 Cup Celery, finely chopped
2 Cups Fresh Uncooked Corn Kernels
½ Quart Cream
½ Quart Low Sodium Chicken Stock
Salt
Pepper
Equipment List
Knife
Measuring Spoons
Large Spoon
Large Stock Pot with Lid
Wooden Spoon
In a large stock pot over low-medium heat add in: butter, garlic, onion, celery & potatoes.
Cook uncovered, stirring occasionally for four minutes, until veggies are translucent.
Add in the flour & stir. Continue stirring & cook for three minutes.
Add in the clams & their juice & stir. Cook for three minutes, then add in the cream & chicken stock.
Turn up the heat to medium & add in the corn kernels. Stir again & then let it come to a simmer. Leave uncovered & let it cook at a simmer for ten minutes.
Turn heat to low & cover. Cook for ten more minutes, stirring occasionally. That’s it! At the end of cooking, salt & pepper to taste.
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