Ingredients
-
2
-
1
-
1
-
2
-
3/4
-
3/4
-
4
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Ivar’s Clam Chowder,I’ve had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you’re really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It’s been a good year since I made this last.,Wow it tastes just like ivers.reminds me of Mukilteo ivers next to the fairy.,can I substitute heavy cream for half and half?
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Steps
|
1
Done
|
In a Medium Saucepan, Drain the Juice from the Clams; Set the Clams Aside. |
|
2
Done
|
Combine Clam Juice With the Onions, Celery and Potatoes. |
|
3
Done
|
Add Enough Water to Barely Cover and Simmer, Covered, Over Medium Heat Until the Potatoes Are Tender, About 20 Minutes. |
|
4
Done
|
in a Large Saucepan, Melt the Butter. |
|
5
Done
|
Add Flour and Stir in to the Butter. |
|
6
Done
|
Slowly Whisk in the Warm Half-and-Half. |
|
7
Done
|
Cook and Whisk Until Smooth and Thick, About 5 Minutes. |
|
8
Done
|
If You Want a Thinner Chowder, Add 1/2 to 3/4 Cup Water or Clam Broth. |
|
9
Done
|
Add the Vegetables With Their Cooking Liquid, Clams, Salt, Pepper and Sugar to the Pan. |
|
10
Done
|
Stir Well and Adjust the Seasonings If Necessary. |
