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Serves/Makes: 3 - 4

Ingredients:

• 8 ounces Quahogs (hard clams), chopped (liquid reserved)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 Tablespoons melted butter
• 3 cups chicken broth
• 1 cup clam juice
• 1 cup peeled and coarsely chopped potatoes
• 1/4 cup melted butter
• 1/2 cup flour
• 1 cup milk
• 1 cup Half & Half or heavy cream
• Dash thyme
• Dash salt
• Dash white pepper

How to cook:

• In a 3-quart saucepan, saute onion and celery in 2 tablespoons butter until transparent.
• Add liquid from Quahogs (hard clams), clam juice, chicken broth and potatoes. Simmer until potatoes are tender.
• In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until smooth. Do not brown. Gently stir flour mixture into soup. Add Quahogs (hard clams), milk and half & half or cream. Stir gently until thickened.
• Add seasonings.
• Stir and enjoy!

Notes:

The Quahog Chowder recipe is from Rhode Island.

This recipe for Quahog Chowder serves/makes: 3 - 4

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Main Ingredient: Clams
Preparation Method: Soups/Chowders
Cuisine: American