Tuesday, April 14, 2009

Clam Chowder

1 c potatoes, diced
2 cans chopped clams
1/4 c onions chopped finely
1/2 tsp salt
pepper to taste
1/2 c flour
1 qt fat free half and half
2 handfuls of frozen peas (optional)

Drain clam juice into medium sauce pan. Add potatoes and enough water to just cover potoates. Add onions and salt. Cook on medium until potatoes are soft, but not mushy 15 to 20 minutes. Blend 2 cups of half and half with flour until smooth. Add remaining half and half to pan along with flour mixture and clams. Cook until pot boils and chowder is thickened. Add peas if desired.

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