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Lunch: Clam Chowder, Crackers & Swiss Cheese, and Hot Green Tea

Clam Chowder Recipe:

  • 1 can minced clams
  • handful of sweet corn
  • 1 small diced celery
  • 2 small cubed potatoes
  • butter
  • flour
  • 1/2 cup milk
  • 1/2 quart half-and-half cream
  • 1 tablespoon red wine vinegar
  • salt/pepper/onion powder/garlic powder
  1. Drain juice from clams and save the juice.  Add to skillet celery, potatoes, corn, dash of onion powder, and a dash of garlic powder. Add small amount of water just to cover, and cook over medium heat until tender.
  2. In a saucepan, melt the butter over medium heat. Whisk in a handful of flour until smooth. Add in cream and milk, stir until thick and smooth.  Add in vegetables and clam juice. Heat, but do not boil.
  3. Stir in clams just before serving. Do not over cook clams. Stir in the vinegar and season with salt and pepper.