Clam Chowder

This recipe is my children's absolute FAVORITE meal. They ask me to make this on a weekly basis. It is simple. It is hearty. It is easy. After my 6 year old daughter ate this for the first time, she asked me to teach her to cook just so she could make this herself!

Ready in 1-1 1/2 hours

Serves 10 servings

Ingredients

• 1 1/2 chopped onion

• 3 minced garlic cloves

• 3 chopped celery sticks

• 4 cups of cubed potatoes (red and golden are best!)

• 1 1/2 cups of water

• 4 6 oz. cans of minced clams

• 1/2 cup of butter

• 1/2 cup of whole wheat flour

• 4 cups of whole milk (raw is best!)

• olive oil for cooking

• salt and pepper to taste (start with 1 tbsp of salt and 1/2 tbsp of pepper)

  
  
  
  
  
  

Preparation

1. In a dutch oven or Instant Pot, saute the onion, garlic and celery in 3 tbsp of oil until they are soft and the onions are becoming translucent.

2. Next, add the potatoes, the water, the juice from the clams, setting the clams aside.

3. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the potatoes are soft.

4. In another pan, melt the butter and add the flour. Using a whisk, mix the flour and butter until there are no lumps. Slowly add the milk until combined. Bring the mixture to a simmer and cook for about 2 minutes or until it has thickened.

5. Add the butter mixture to the soup during the last 3 minutes the soup has to cook.

6. Lastly, add the clams, salt and pepper.

7. Enjoy!

   
   

Tips

1. Corn is another delicious addition to this soup!

2. This soup is so scrumptious and wholesome, especially when served with a side of homemade bread, crackers, biscuits or topped with croutons!