Recipe: Ivar's Clam Chowder Recipe

Ivars Clam Chowder (Baton Rouge, Louisiana)
Recipe By: Ivar's Sports Bar posted by Marian Collins to TSR
Servings: 8

2 6 1/2oz cans minced clams -- reserve juice
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter
3/4 cup flour
4 cups half and half -- warmed
1 teaspoon salt -- or to taste
1 dash fresh ground black pepper -- or to taste
1/2 teaspoon sugar

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. Whisk in the flour and cook, stirring constantly, 2 minutes. 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.

Source: "Seattle Times"
NOTES : Copied by Tom Shunick 6/18/2000