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Clam Chowder

November 14, 2011

If you’re hosting or contributing a dish for Thanksgiving this year, I’m sure you’ve already started to think about it and plan your menu. I’ve got a few menu ideas to share in the next few days.

If you’re hosting overnight guests, I love having this clam chowder as a lunch option during visits. You can get this soup going in the morning and let it simmer away so your guests can serve themselves when they’re ready for lunch. Have some oyster crackers or good bakery bread to go with it.


2-3 carrots

2 potatoes

2 onions

3-4 celery stalks

clams, 1 can (you might be able to find some chopped clams in your seafood section–otherwise, use the canned clams)

clam juice (you’ll need this if you’re using clams from your seafood counter, they won’t have as much juice as the canned clams)

2 tbsp flour

chicken broth, 1 box

1 cup half & half

Saute the onions, carrots, and celery in a bit of butter or olive oil. When they begin to get tender, add the flour and cook another minute or two. Next add the chicken broth, potatoes and clams. If you’re using the canned clams, pour the juice in too. If you found chopped clams from your seafood counter, they may not have much juice so pour a few splashes of clam juice in along with the clams. Let it simmer gently until potatoes are tender, about 20 minutes. Add the half & half and season with salt and pepper. Continue to simmer for another 20-30 minutes, as the soup will start to thicken up. Serve with a side of oyster cracker or crusty bread.

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