Recipe by Stacky5
This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
Top Review by captrjd
I ate the CF's chowder every Fridays in garrison or on a ship for over 30 years. This comes as close to it as it can be and I don't think that a ship's complement would seem a difference. Well done. However, I always though there was a little something missing . I am a big fan of bacon so I would probably cook onions and celery in a little bacon fat instead of butter. Add to the clams' smokiness! Good job!
- 1⁄2 cup butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1⁄2 cup all-purpose flour
- 2 (6 1/2 ounce) cans minced clams, drained with juice reserved
- 2 potatoes, peeled and cubed
- 1 (12 fluid ounce) can evaporated milk
- 1⁄2 teaspoon dried thyme
- salt and pepper
Directions See How It's Made
- 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.