Homemade Soups and Stews
DEB’S NEW ENGLAND CLAM CHOWDER

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• 3 potatoes, peeled and diced
• 4 celery stalks, finely chopped
• 1 medium carrot, peeled and grated
• 2 medium onions, finely chopped
• 1/4 - 1/2 lb. butter
• 1/4 cup flour
• salt & pepper to taste
• 2 or 3 cans of baby clams
• reserved clam juice
• 1 clove garlic, minced
• Olive Oil
• 1 can peas with liquid
• 2 cups very warm milk
• Salt and Pepper to taste
• Fresh Parsley Sprigs, for garnish (optional)

• Drain the baby clams, reserving the liquid.
  
  
• Combine potatoes, celery, carrot and the reserved clam juice in a large kettle.
  
  
• Add enough water and/or chicken broth to cover vegetables.
  
  
• Cook over medium heat for one hour or until vegetables are tender.
  
  
• Fry the onions and garlic in 1-2 tablespoons of olive oil until translucent and add to soup pot.
  
  
• Add the baby clams and peas.
  
  
• Melt the butter in a skillet and using a wire whip, stir in the flour.
  
  
• Mix well then remove from heat.
  
  
• Slowly whisk the hot milk into the butter/flour mixture.
  
  
• Return to medium heat and whisk continuously with wire whip until thickened and creamy.
  
  
• While stirring the soup, slowly add the milk mixture.
  
  
• Cook for an additional 10 minutes.
  
  
• Adjust salt and pepper and serve immediately, garnished with a sprig of Fresh Parsley.

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