All Recipe Collection
Clam Chowder

1/2 cup EACH minced celery, onion, leek
2 tsp. minced garlic
1/4 cup unsalted butter
2 cups diced potato
1/2 cup flour
4 cups (or more) clam broth
2 cups Half & Half
2 cups clams which have been chopped lightly in food processor

In large pot, over medium heat, sauté celery, onion, leek, garlic, covered-stirring occasionally for 5 minutes.
Add the potatoes & cook 3 minutes more, stirring occasionally.
Add the flour & cook for another 3 minutes.
Add clam broth, bring to a boil-then simmer for 10 minutes.
Add the Half & Half, simmer 10 minutes more, stirring occasionally.
Add chopped clams-heat to serving temperature.

Some like chowder as is...Jeff likes it blended medium...not purée

Let guests salt & pepper to taste as they desire.

Dig enough clams to fill Kroger "Party Pail" ice cream bucket. That is 7lbs clams. Hang clams in net bag from the raft for at least a day if not in a hurry to prepare chowder. If in a hurry, put clams in a big bucket of sea water for a couple hours. Overnight soak is fine if sea water is changed. Rinse in fresh water before steaming in a covered pot in about a cup of fresh water. If desired, put on top of clams, before steaming, some garlic, parsley, basil, lemon slices. Cook over high heat until all clams have popped open. Save broth. Remove cooked clams from shells.