GOOD TASTE

HAPPY

AS A CLAM

WRITTEN BY LESLI LUNDQUIST PHOTO BY CARMEN CARVER

Whether you’re feeding out-of-town friends and family or hosting a party, spend less time in the kitchen and more time with those you love. This simple ingredient and super-tasty sandwich will certainly feed a hungry crowd. Be sure to add this recipe to your holiday menu this year!

New England Clam Chowder

SERVES: 6-8

Ingredients

2 cups frozen potato cubes 1 cup diced onion 1 cup diced celery 1 8-ounce bottle of clam juice Two 6.5-ounce cans of chopped or minced clams 1-1/2 sticks butter 1/2 cup flour 1 quart heavy cream (optional: substitute with half and half) 1 teaspoon sugar Salt/pepper, to taste

Directions

In a large skillet, bring potatoes, onion, celery, bottle of clam juice and the juices only from the two clam cans to a boil. Be sure the juices cover the vegetables. Turn heat to medium and continue cooking until vegetables are tender.

In a small sauce pan, melt butter over medium heat. Stir in the flour using a whisk and cook approximately 2 minutes. Continue stirring with the whisk, add heavy cream, sugar, and salt/pepper. Continue heating until it begins to thicken. Remove from heat. Add clams, butter/cream mixture and vegetables to the slow cooker. Heat on low for approximately 2 hours.

Serve in a sourdough bread bowl or topped with your favorite cracker. And don’t forget the fresh-cracked pepper!

Source: Pam Ruane, Friend