Stew open clams and remove the clam from the shell and feet and
stomach from the clam. Be sure to discard any unopened clams.
Peel potatoes and cut into small cubes. Add potatoes to a different
pot and add cold water to cover potatoes plus an extra inch. boil
potatoes until just before tender. (about ten minutes.) Once boiled
drain off water and set to the side.
In a deep frying pan melt 1/2 cup butter on low heat. After
butter has completely melted add 3 tbsp of flour to butter and
mix together. This will make a paste mixture. Be sure to
continue stirring so it will not stick or burn in skillet. After butter
and flour have been mixed and most lumps have been removed,
slowly add whipping cream. In this step be sure to try and
separate the clumps of butter and flour.
Once all whipping cream has been poured in, add clams and
potatoes, then add salt, pepper, and onion powder to taste. As it
cooks on low the liquid will being to thicken. Remove from heat
once desired consistency has been reached.
Originally Submitted
12/21/2010
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