Clam Chowder

Clam Chowder

• 2 (6 1/2 oz.) cans clams(chopped or minced, depending on the size of clam chunks you like)
• 1 c. chopped celery
• 1 c. chopped onions
• 2 c. diced potatoes (I used red and kept skin on)
  
• 1/2 c. butter
• 1/3 c. flour
• 1 qt. half & half (I used nonfat, and it was great!)
  
• 1 1/2 t. salt
• 1/2 t. pepper

1. Drain clams, save juice. Combine vegetables, clam juice, and enough water to cover vegetables.
   
2. Simmer till vegetables are soft. Add clams and cook 2 minutes.
   
3. In a separate pan, melt butter. Whisk in flour and cook to make a roux (2-3 minutes-no lumps). Add half & half, salt and pepper and cook until thick. Add to vegetable mixture.
   
4. Serves 8.

This was a tasty soup! Olivia even ate it..well, with exceptions of the clams and potatoes and celery. Ha ha. Anika loved it, as she is a willing eater for the most part. We'll make this again. Great for leftovers. Quick, too. Instead of getting out another pan, I melted the butter in the microwave, then whisked in the flour, and dumped that into the pot with the veggies and clams and stirred for a minute or so. Then I added the half and half to that...the consistency was just fine that way, so if you want to make it even faster, feel free to do that.