North Texas GIG

Soups & Salads

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Clam Chowder

Jae Lynn Allen (GF Utah group)

1/2 cup chopped onions
1/2 cup chopped celery
1 cup diced potato
6.5 ounce can chopped clams (reserve juice)
1/4 cup butter
1/4 cup sweet rice flour
1 cup milk
1 cup half and half
1/4 tsp salt
1/4 tsp sugar
dash of pepper

  1. In a small saucepan, combine onion, celery, potato and clam juice plus enough water to completely cover vegetables. Bring to a boil, cover and simmer for 20 minutes.
  2. Melt butter in a soup pot. Add sweet rice flour and mix well. Add milk and half and half. Stir continuously cooking over medium heat until thick and smooth.
  3. Add drained clams, salt, sugar, pepper, cooked vegetable with liquid and sugar to soup pot. Heat till warmed through.

Makes 5 cups.