If I were still the same person as I was two years ago, than you’d never catch me making clam chowder.
Let alone, eating it as a meal.
I really only started making clam chowder for my SO, but now I’ve come to enjoy it myself as well.
This creamy clam chowder is perfect for warming up your cold bones over the winter months; and is hearty enough to serve as a wholesome meal any night of the week.
3 cans (6.5 oz) minced clams
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2-3 cups diced potatoes
2 cups of milk
2 cups of cream
1 1/2 sticks of butter
3/4 cup of flour
1 teaspoon salt
1/2 teaspoon ground pepper
Melt butter in a large pot. Toss in diced carrots, celery, onions and potatoes. Let sauté for 1-2 minutes.
Add flour in increments until incorporated with the butter and diced vegetables. The mixture will thicken as you add the flour.
Drain the juice from the three cans of minced clams into the pot and stir well. Let warm through over medium heat.
Pour in the cream and milk into the pot, and stir until all ingredients are well mixed.
Let the pot lightly simmer for a few minutes until liquid becomes hot.
Add the salt, pepper and clams just before serving and let heat through thoroughly.
(This should only take five or so minutes. Don’t overcook the clams as they will get tough)
Serve with oyster crackers or rip off pieces of crusty, French bread to soak up all the creaminess.
I like to add fresh herbs, whenever possible, as it really brightens up any dish and adds a nice freshness to every bite.