Clam Chowder

This is a classic that should be in every great cookbook!

Clam Chowder

Serves 10

1 clove garlic, minced
1 medium onion, diced
3 large stalks celery, diced
4 medium potatoes, peeled and cut in 1/2" cubes
2 6.5 ounce cans minced or chopped clams
2 teaspoons white sugar
1 1/2 teaspoons salt
water
1 stick butter
3/4 C. all-purpose flour
1 quart half-and-half
black pepper to taste

Chop and dice all vegetables; place in a heavy soup pot. Drain the liquid off the canned clams, reserve clams. Pour clam liquid over vegetables, and add enough water so vegetables are covered. Cook until potatoes are tender.

In another pan melt the butter until it bubbles. Add flour all at once, and stir constantly to cook roux 3-5 minutes; do not let mixture brown. Add half-and-half all at once and stir constantly, cooking until mixture is very thick.

Stir sugar and salt into vegetables. When the milk mixture is very thick, stir into undrained vegetables. Stir until well mixed. Add reserved clams. Heat until warmed through. Serve with a bit of fresh ground pepper to taste.

Contributed by Cindy Pollard