CLAM CHOWDER
www.RecipeGirl.com
1 cup diced onion
1 cup diced celery
2 cups diced red potatoes (leave skin on)
2 cans clams (reserve juice)
1 tsp salt
WHITE SAUCE:
½ cup butter
½ cup flour
2 cups whole milk
2 cups nonfat milk
½ tsp salt
red wine vinegar
1. Place vegetables in large saucepan. Pour clam juice over veggies (don’t add the clams yet); add water just to cover and simmer until tender.
2. Make white sauce when veggies are done. Melt butter; add flour, mixing well with a wire whisk. Add milks and whip until thick. Add clams. Heat through.
3. Serve in soup bowls with a splash of red wine vinegar and a chunk of crusty sourdough bread.
Serves: 6 to 8
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“We made this for Christmas Eve dinner when we were up in the mountains on a ski vacation. Delicious! And the perfect dinner after a cold day in the snow!!”
-Breckenridge, CO
