Clam Chowder

Place vegetables in a saucepan, cover with water and simmer until tender.

1 cup onions, chopped
1 cup celery, diced
2 cups potatoes, diced
**You can open the clams, drain juice and use the clam juice as part of the liquid if you would like to.

In large heavy pan melt butter, add flour and stir to blend and cook for 3-4 minutes and then add the half & half slowly, stirring constantly.
¾ cup butter
¾ cup flour
1 qt. half & half ** you can use milk, it just isn’t quite a creamy


When you have made the cream base, add the vegetables ( including cooking liquid). Stir and heat.



2 can minced clams
**Do not add the clams until right before serving. They get really tough if they cook for a long time.

Season to taste.


I use chicken base, dried rosemary, Worcestershire sauce, salt, and white pepper.

This is a great make ahead soup. You can make it w/o adding the clams and then refrigerate until the next day. The flavors blend with a little time.

Sister  Marilyn Grunig - Stake RS president