Clam Chowder

For day #28 of Soup Month we have a simple Clam Chowder recipe.  Although the recipe does call for half and half, the milk helps keep the calories in check without losing that creamy clam chowder texture.  If you like extra clams, you can easily add a third can.

1 cup Onion, diced
3 Large Potatoes, peeled (optional) and finely chopped
1 Bottle Clam Juice
2 cups  Water (or enough to cover potatoes)
1/2 cup  Butter
1/2 cup  Flour
2 cups  Half and Half
2 cups  1% Milk
2 6 oz cans Chopped Clams
1 cup  White Wine
1 tsp  Salt
1 tsp  Pepper

In a large soup pot combine onion, potatoes, clam juice and water.  Simmer potatoes for about 10 minutes or until they just begin to soften.  Drain potatoes, reserving liquid, and set potatoes aside.

Return the pan to the stove.  Melt butter over medium heat, then add flour and stir until fully combined (this makes a roux as your base).  Slowly add the half and half, adding just a small amount at a time, stirring constantly. Next add the milk, clams and white wine, again stirring to a smooth consistency, and cook about 10 minutes until soup begins to thicken. 

Lastly add the potatoes back to the pot and season the chowder with salt and pepper to taste.  Cook an additional 5 minutes then serve with optional toppings of grated cheese, green onions, crumbled cooked bacon, or a dash of hot sauce.  Enjoy!!