Friday is Clam Chowder Day

friday is clam

Mom’s Clam Chowder

 

2 cans of minced clams

2 cups of potatoes diced to ½ in cubes

1 ½ cup of carrots diced to ½ in cubes

1 cup corn kernels

1 cup diced celery

1 cup minced onion

2 tbsp flour

1 tsp butter

2 cups water

1 can evaporated milk

Salt and pepper to taste

 

Sauté onion, carrot and celery in the butter in a quart size pot until onion is translucent. Stir in water, corn and potatoes. Season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes, or until potatoes are fork tender. Stir clams and the clam liquid into the soup. Make a slurry with the flour and evaporated milk. Add to pot and stir until thickened. Add a little more water if there is not enough liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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