CLAM CHOWDER CANADIAN MILITARY STYLE

Clam Chowder Canadian Military Style image

This is a thick, hearty chowder. I got the recipe from a friend in the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired.

Provided by Yummie

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup butter
2 stalks celery, chopped
1 onion, chopped
½ cup all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
½ teaspoon dried thyme
salt and pepper to taste

Steps:

In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

Nutrition Facts : Calories 413.5 calories, Carbohydrate 32 g, Cholesterol 100.2 mg, Fat 21.5 g, Fiber 2.4 g, Protein 23 g, SaturatedFat 12.8 g, Sodium 260.6 mg, Sugar 7.9 g