Chunky Clam Chowder

This is a hearty clam chowder made with whole baby clams and lots and lots of veggies. Great on a cold winter day.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4 -5  cans baby clams, drain and reserve liquid
• 1  cup  chopped onion
• 1  cup celery, thinly sliced on a diagonal
• 2  cups  cubed potatoes
• 1  cup carrot, thinly sliced on a diagonal
• 1  sweet red pepper, deseeded and sliced into 1 x 1/4 sticks
• 1⁄2 cup  chopped green onion
• 1  cup snow peas, stem removed and cut in thirds on a diagonal
• 1⁄2 cup butter
• 2⁄3 cup all-purpose flour
• 1⁄8 teaspoon hot red pepper flakes
• 4  cups milk
• 1  teaspoon salt (or to taste)
•  ground black pepper
•  paprika (optional)

Directions

1. Put reserve liquid from the clams in a large skillet, add the chopped onion, celery, potatoes, and carrots and cook over medium heat until almost tender.
2. Add the red pepper, green onions and snow peas.
3. Cook until tender.
4. If required add additional water to prevent from burning.
5. While the veggies are cooking melt the butter in a large saucepan over low heat.
6. Add the hot red pepper flakes and stir briefly.
7. Remove from heat and stir in the flour until smooth.
8. Add a few tablespoons of the milk and blend until lump free.
9. Repeat with a few more tablespoons of milk.
10. Add the remaining milk and return to heat.
11. Stir constantly until thick and smooth.
12. Should you have lumps that you can't get rid of, strain this mixture before proceeding.
13. Add the veggies and any pan juices to the white sauce and stir to blend.
14. Add the clams and cook over low heat until hot.
15. Do not boil.
16. Season with salt and pepper.
17. Serve immediately.
18. If desired, sprinkle the top of each bowl of chowder with paprika.