I am a clam lover and so naturally one of my favorite soups is clam chowder. I introduced it to my son and it quickly became one of his favorites as well. Below you will find the ingredients and instructions. If you don't want to make a lot, I would suggest that you cut the recipe in half. I really like this so I tend to make a lot. Enjoy!
Ingredients:
2 Large Russet Potatoes Chopped - $1.66
16oz Clam Juice - $3.96
20oz Whole Baby Clams - $3.72
10oz Chopped Clams - $3.34
4 Large Celery Stocks Chopped - $0.55
32oz Heavy Cream - $1.96
1 Large Whole Sweet Onion - $0.96
6oz Lard - $0.66
4 TBSP Butter - $0.44
1oz Parsley - $0.18
Thyme - $0.10
Dill Weed- $0.10
Salt
Pepper
2 tsp Flour
Total: $17.63 makes 8 servings = $2.20 per serving
Instructions:
Over medium heat add lard to a large frying pan or cast iron. Once warm, add potatoes, onions and celery. Stir and sauté for 20 minutes. Add butter and let melt. Add clam juice, thyme, dill weed, salt, pepper and parsley. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes. Make a slurry by adding 2 tsp flour to the clam juice from one of the cans of clams at room temperature. Whisk together until smooth with no clumps. Add slurry to soup. At this point you may need to transfer all ingredients to a larger pot. Add all clams. Stir together. Add cream and stir together. Bring to a quick boil stir often. Careful not to let it burn to the bottom of the pot. Once Boiling, reduce heat to low and simmer for 20 minutes. Soup will thicken as it cooks down and cools. Enjoy!
Tony Hickman