Advertisements

Mom’s Clam Chowder #SoupWeek

Easy clam chowder recipe makes a great cold weather warming meal.
Mom's Clam Chowder

Mom’s Clam Chowder

By Sue Lau | Palatable Pastime

Welcome to day 5 of #SoupWeek! Today I am offering a recipe for simple New England clam chowder that my mom always made for me growing up.

It is not made with clams in shell, but back in those days, you couldn’t even get fresh fish at the market much less clams, so it had to do. And to  be honest, I like it perfectly fine. This is also another recipe I posted online about fifteen years ago. And to be true, it’s about time I brought it over to the blog. I am trying to get everything in one spot!

Mom's Clam Chowder

Tomorrow I am posting a recipe I worked up about a month ago for Homemade Rice-a-Roni. I didn’t have blog openings to post it then, but am happy to bring it to you now.  If you buy a lot of those box mixes, you should really appreciate this as it will save you lots and you will know exactly what is in it. On Sunday I will be posting a recipe for Swiss Steak with the Sunday Supper group for lean beef recipes. I hope you join me both days!

~Sue

Mom's Clam Chowder

Mom's Clam Chowder

  • Servings: 4-6
  • Time: 40mins
  • Difficulty: easy
  • Print

Mom's Clam Chowder
Ingredients:

  • 2 cups clam broth or water
  • 1 teaspoon salt
  • 1-1/2 pounds russet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon celery seed
  • 2 tablespoons dried parsley flakes
  • 12 ounce can evaporated milk
  • 2 (10 ounce) cans baby clams with liquid

Method:

  1. Bring clam broth and salt to a boil and add potatoes; cook potatoes until fork-tender, about 12-15 minutes. Do not drain.
  2. While  potatoes are cooking, saute the onion in butter until soft; add flour, black pepper, cayenne pepper, and celery seed to the onions and stir well.
  3. Drain clams, adding the liquid to the potatoes in the pan. Set the clams aside.
  4. Add the evap milk  and parsley to the potatoes along with the flour mixture.
  5. Bring to a boil, stirring constantly, and cook for about a minute until soup thickens.
  6. Stir in the clams and cook only until hot.
  7. Adjust for seasonings and serve.

From the kitchen of palatablepastime.com


Mom's Clam Chowder
#SoupWeek
Welcome to the #SoupWeek, hosted by Palatable Pastime. This week is all about delicious and warming soups. Be sure to check out some of the recipes below or you can follow along on FaceBook, Twitter, Google+ and Instagram using the hashtag #SoupWeek. We also have a #SoupWeek Pinterest Board where you can see all of the offerings in one easy to access spot! What a great way to stay warm in cold weather!

Monday

Tuesday

Wednesday

Thursday

Friday

Advertisements

One response

Did you like this recipe? Looking for a different recipe? Let me know!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s