In a medium saucepan, drian the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender. About 20 minutes
In a large sauce pan, melt the butter. Whisk in the warm 1/2 and 1/2. Cook and whisk until smooth and thick. About 5 minutes. (If you want thinner chowder add 1/2 to 3/4 cup water or clam broth). Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Stir well and adjust the seasonings if necessary.
Originally Submitted
1/12/2009
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