Clam Chowdah

Notes

This was totally food engineering. Looking at recipes on the internet (and I think even The Joy of Cooking), cooking, adjusting, etc.

Ingredients

• 2 medium Russet potatoes
• 4 6½ oz cans of minced clams (not whole clams)
• 2 celery ribs
• 1 medium brown onion
• 4 cloves garlic/2T minced garlic (optional)
• 1 stick butter
• 4T flour
• 1½C half & half
• ½C whipping cream
• 3 turns pepper from grinder
• ¼t kosher salt

Directions

1. Peel, cube, and boil potatoes in salted water until just done. Do not overcook. Drain and set aside.
2. Drain and set aside clams. Reserve the juice for later.
3. Finely chop onion, garlic, and celery.
4. Melt butter and sauté onion, garlic, and celery.
5. Whisk flour to sautéed veggies to make roux.
6. Whisk reserved clam juice into roux.
7. Whisk half & half and cream into roux.
8. Add salt and pepper.
9. When it reaches a simmer you have a choice. You can add the potatoes now or use a wand blender to smooth out the chowder before adding the potatoes.
10. Heat until potatoes are cooked through (should be only a few minutes).