New England Clam Chowder is one of my favorite soups, normally I open a can of Campbells Chunky soup, but since I’ve had success in making homemade soup I thought I would give it a try. Yes the recipe is below. Some of my favorite recipes are from Taste of Home and rarely do I follow a recipe to the letter and this was no exception.
The result was wonderful and was given the thumbs up from my friend Beth and my daughter.
Nebraska Clam Chowder
- 4 potatoes, cubed
- 1 cup water
- 1 cup chicken broth (or chicken bouillon cube and 1 additional cup water)
- 8 oz Clamato juice
- 1 med onion finely chopped
- 1 celery rib, chopped
- 1/4 cup butter
- 1 tsp dried parsley flakes
- 1/2 tsp pepper
- 2 TBSp all purpose flour (cornstarch or whole wheat flour can also be used)
- 1/2 cup cold water
- 2 cans chopped clams (called for draining, I used juice)
- 2/3 cup process cheese (Velvetta)
- 1 can (12 oz) evaporated milk
In a large saucepan, combine the above ingredients. Bring to a boil. Reduce hear; cover and simmer for 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce hear. Add clams and cheese; cook and stir until cheese is melted. Stire in milk, heat through.
Yield: 9 servings
Feel free to add more potatoes, onions, chopped carrots, cheese, other seafood, or dill according to your taste. Soup is wonderfully forgiving and invites creativity. If a thicker soup is desired use more flour or cornstarch.
