Clam chowder is something that my mom used to make all the time when I was growing up; my family was big on seafood. I haven’t ever tried to make this and I’m not sure why. I guess I figured the kids wouldn’t like it, but they actually did!
I did make a few changes to her original recipe. I cut down the amount of butter, and instead of cream I used half and half. You can always go ahead and use cream if you have it. This sounded good tonight for some reason; for something different. It turned out great! And with a short ingredient list, it’s pretty easy! Here you go!
- 2 T. butter
- 1 C. sliced celery
- 1/2 C. chopped onion
- 2 14.5 oz. cans chicken broth
- 4 medium potatoes, peeled, diced
- 1 C. sliced carrots
- 3 10 oz. cans whole baby clams, drained
- 2 pints half and half
Using a large stock pot, add the butter to the pan over medium heat. Once it’s melted and hot, add the celery and onion and saute until tender. Add in everything else except the half and half. Turn the heat up and bring it to a simmer. Let it simmer until the veggies are tender. Once everything is cooked, add the half and half and let it get to a simmer again to make sure it’s heated back up. Season with salt and pepper as desired. You can also serve it with soup crackers. Enjoy!