Ivars Clam Chowder In Stores Food

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IVAR'S CLAM CHOWDER



Ivar's Clam Chowder image

I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.

Provided by LisaA

Categories     Chowders

Time 40m

Yield 1 pot

Number Of Ingredients 10

2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or 3/4 cup margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar

Steps:

  • In a medium saucepan, drain the juice from the clams; set the clams aside.
  • Combine clam juice with the onions, celery and potatoes.
  • Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
  • In a large saucepan, melt the butter.
  • Add flour and stir in to the butter.
  • Slowly whisk in the warm half-and-half.
  • Cook and whisk until smooth and thick, about 5 minutes.
  • If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
  • Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
  • Stir well and adjust the seasonings if necessary.

Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6

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