New England Clam Chowder
From Liz Costello
Serves 6
- Two 8-ounce cans minced clams
- 2 cups diced potatoes
- 1 cup chopped onions
- 1 cup diced celery
- 1/4 cup sherry
- ¼ cup butter
- ¾ cup flour
- 1 ½ teaspoon sugar
- 1 ½ teaspoon salt
- 1 quart half-and-half
Drain the clams and put the juice into a saucepan. Add the vegetables and sherry. Cook over medium heat, stirring, until the vegetables are tender.
Melt the butter in a separate saucepan and whisk in the flour and seasonings. Stir in the half-and-half, and cook over medium heat, stirring, until the mixture thickens. Stir in the clams and vegetables and serve hot.
SEE ALSO: Cheese Dumplings in Vegetable Soup | Southern Fish Soup | Minestrone Soup