Aunt Josie’s Clam Chowder

It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor.

You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but since that wasn’t an option this time, I used vegetable broth. It worked really well. A bottle of clam juice would work great.

So here is the recipe. I hope you enjoy it as much as I do.

Aunt Josie’s Clam Chowder

2 T. butter

1 onion, chopped

1 rib celery, chopped

2-3 small potatoes, cubed

1 c. water or stock

2 (10 oz.) cans clams, undrained*

1 T. butter

2 T. flour

2 c. milk – I used half and half

salt and pepper to taste 

Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble.  Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.

* I didn’t have 2 cans of clams, but I did have a pound of clam meat in the freezer. I added it to my chowder, with a little extra vegetable stock. Worked out well.

This post is dedicated, with love, to Aunt Josie.