Recipe: Ivar's Clam Chowder (variation from Ivar's in Seattle)

IVAR'S CLAM CHOWDER

3/4 pound chopped clams (or 2 cans 6 1/2 ounces each minced clams)
1 cup finely chopped onions
1 cup finely chopped celery
2 cups finely diced potatoes
Water (as needed)
3/4 cup butter or margarine
3/4 cup flour
4 cups half and half
1 1/2 teaspoons salt
1 dash ground black pepper
1/2 teaspoon sugar

Drain the juice from the clams and combine the juice with the onions, celery and potatoes in a medium saucepan (if using chopped clams, cover vegetables with water or add some bottled clam juice). Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.

In the meantime, melt the butter, blend in the flour and cook, stirring for 1 to 2 minutes. Add the half-and-half, cook and whisk until smooth and thick.

Add the vegetables and drained clams to the flour mixture and heat through. Season to taste with the salt, pepper and sugar.

RECIPE NOTES:
Bonnie Sanchez of Ivar's in Seattle sends a recipe that's similar to their restaurant version. This is an extremely rich soup using the half-and-half. You can easily substitute evaporated skimmed milk and cut the fat calories almost in half (18.3 grams fat per serving, reducing the percentage of calories from fat to 44 percent).

Makes 8 servings
Source: Merri Lou Dobler in The Spokesman-Review. Spokane, WA, September 10, 1997