Clam Chowder

I hope everyone had a wonderful Christmas!!!

While I didn't do any cooking for the holidays, I still haven't finished my Thanksgiving posts, so here's one more.

I was a bit worried that the soup wouldn't get eaten and that I'd have a ton of leftovers, but apparently, it wasn't something that I needed to worry about. I made the clam chowder the day before and then popped in the crock pot in the morning to heat it up and left it there during dinner to keep it warm. Anyone who wanted it, had to get up off their butts, walk over, pour themselves a bowl, and bring it back to their seats.

The crock pot happened to be near my father-in-law who took it upon himself to tattle on people who went for seconds. I told him it was fine and that we had plenty - people could go for seconds and thirds as much as they wanted. Apparently that wasn't the reaction he was looking for out of me, so he decided to report to everyone, how many bowls each person had helped themselves to. Luckily, that didn't deter anyone from going back for more and we had less than one bowl's worth left at the end of the night. I'd call that a success :)

Happy New Year!!!


Ingredients:
- Clams and clam juice (I used canned clams that were packed in its own juices)
- Stock (clam stock would be best, then fish, then veggie or chicken. I used chicken because that's all that I had on hand. Water will do too if you don't have any stock at all)
- Milk (I used soy milk)
- Cream (I used half & half though I'm sure heavy cream would have been wonderful)
- Potatoes
- Onions
- Celery (optional)
- Parsley
- Salt
- Pepper
- Flour
- Butter

Directions:
- Peel and dice the potatoes.
- Finely dice the onions.
- Finely slice the celery.
- In a heavy bottomed pot, add a bit of butter or oil and the onions and sweat them until softened.
- Add the potatoes and celery.
- Saute everything until the potatoes and celery have softened a bit. They don't need to be totally cooked through yet at this point.
- Remove everything.
- Make a rue by mixing equal parts of melted butter and flour and cooking it until it is just starting to turn a bit golden in color.
- Add any of the liquids (milk, cream, stock) and whisk the mixture until the rue has been fully incorporated into the liquid and it has thickened nicely.
- Add the rest of the liquids, the clams, clam juice, onions, celery, potatoes, etc and bring everything to a simmer.
- If the soup is not thick enough, either add more cream or make more rue in a separate pot, add a bit of the liquid from the soup to the rue and add the entire mixture back to the soup once it's been fully incorporated.
- Salt and pepper to taste.
- Add the parsley at the last minute.