Clam chowder is not just a comfort food. It is a delectable soup that is as filling as a meal if eaten with bread. There are many variations clear, red or creamy soups. The latter is my favorite. You can even add some bacon, to add some saltiness to this rich soup.
1 large onion, chopped
3 cloves garlic
3 large potatoes, peeled and diced
1/2 teaspoon ground black pepper
2 10oz. cans minced clams, drained with juice reserved
1 can cream of celery
1 quart half-and-half cream
3/4 cup butter, melted
3/4 cup all-purpose flour
Salt and pepper to taste
Place the onion, garlic and 1/2 a cup of water in a blender or food processor. Blend it for 2-3 minutes or until it forms a paste.
Combine the cream of celery, clam juice, onion and garlic paste, potatoes and 2 cups of water in a heavy pot or Dutch oven under high heat. Bring to a boil. After, reduce the heat to low and simmer for 20-30 minutes or until the potatoes are soft.
In a saucepan, melt the butter under low heat and whisk in the flour. Add the flour mixture into the soup. Mix well. Cook it for another 5-8 minutes or until it thickens. Stir in the half and half. Season it with salt and pepper. Add the clams.
Ladle soup into individual bowls and serve with warm bread. Serve immediately.
Photo Courtesy Of:Â stu_spivack