Dad's Clam Chowder
1 can (51 oz.) chopped clams with juice
2 cans (6.5 oz.) chopped clams with juice
1 can (32 oz.) chicken broth
1 quart (32 oz.) heavy cream
5 pounds potatoes, peeled and cut into 1/4 inch dice
3 large onions, finely chopped
1 cup water
1/2 cup butter
6 tablespoons all-purpose flour
1/4 teaspoon crushed pepper
1/4 teaspoon black pepper
In a large saucepan, melt the butter. Add peppers. Slowly stir in the flour. Cook over low heat for 2 minutes, stirring. Stir in onions and cook, stirring and scraping the flour from the sides of the pan frequently, for 10 to 15 minutes, or until the onion is translucent. Whisk in 1 cup of the clam juice into the pot until the mixture is smooth. Slowly whisk in the remaining clam juice. Stir in the potatoes. Add the chicken broth and water. The liquid should cover the potatoes. Bring to boil, stirring frequently to ensure a smooth soup. Lower the heat and simmer for 12 to 17 minutes, or until the potatoes are almost done. Stir in the clams and cream. Heat through 2 to 5 minutes. Enjoy!
Yield: 15 servings
