To finish up my wonderful Valentine's Day weekend where hubby bought me some candy and a beautiful card, I thought I'd reciprocate by posting his favorite soup, clam chowder! Also, it is DebinHawaii's Souper Sunday so I'm submitting this wonderful dish for that as well.
I mentioned how he doesn't like seafood which I can't understand since he's from New England, nevertheless he loves this soup! I know I've said this before, but I sure do love cooking for him because he appreciates it so much and he is so easy to please! I'm not finnicky and fickle! :0 Now, some people like making this soup chunky while others make it more like a soup. My husband prefers the chunky style, I think it gives it more texture and more filling. It is one of those comfort foods on tough days or during the winter. Here's a really easy and quick way to make it! And hey, quit buying soups in the store, you can make your own and of course you control the ingredients, the amount of salt that goes in and what not. Plus that, you'll save money in the long run and you can make enough to heat up throughout the week.
Ingredients:
1 c. diced onion
1 c. diced celery
1 c. diced raw potato
2 cans minced clams
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter (1-1/2" cubes)
3/4 c. flour
3 c. half and half cream (light version use skim milk)
Fresh parsley (optional)
Preparation:
Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender. In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy. Top with fresh parsley.
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Kim McDougal,
Owner of ORMG