Clam Chowder Canadian Military Style
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.
Steps
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.
Ingredients
butter, celery, onion, all-purpose flour, minced clams, potatoes, evaporated milk, dried thyme, salt and pepper