Wynette Richards

Clam Chowder

The Recipe

1. Boil till soft in soup pot:
   • 1 finely chopped potato (about 1/4 inch size pieces)
   • 1/2 to 1 cup water

2. Saute till onions and garlic are well cooked:
   • 1 onion, finely chopped
   • 2 cloves garlic, finely chopped
   • 1 or 2 tsp. canola oil or butter

3. Add to above and heat (but don't cook longer than that):
   • 1 can baby clams in their juice (Brunswick brand available at Costco)

4. Make a white sauce soup base (I'm not sure of the exact measurements I used):
   • 1 or 2 tsp. canola oil or butter (I used a little of both)
   • 1 or 2 Tablespoons flour
   • 1 or 2 cups 1% milk
   Heat oil, stir in flour to make a paste and cook a minute. Stir in milk a little at a time. If it is lumpy you can whir it all in the blender (like I did) till you get out the lumps. Cook till it thickens a little. Don't let it boil very much.

5. Season with:
   • Lots of freshly ground pepper
   • Salt

6. Mix all the above with the cooked potato and heat just to almost boiling.

Variations I might try some time

1. Use chicken broth instead of water for cooking the potatoes.
2. Olive oil would probably work fine instead of canola oil.