Clam Chowder

Have I mentioned that it's been a little chilly where I live???  It was actually in the 40's this morning.  In Texas!  In October!!  That's about 20 degrees lower than normal... and I'm loving every bit of it!!  "Chilly" is cozy weather.  And there's nothing cozier, food-wise anyways, than a bowl of hot, thick clam chowder.  It's a recipe I got from my Aunt Joanie many years ago, and it's rich and delicious, making me happy every time I eat it!

It was also a perfect day to make bread.  So I made a boule, thinly sliced a couple of pieces, and toasted them to have with my soup.  The perfect go-with.

Hearty and delicious soup and homemade bread.  NOW I feel cozy!

Clam Chowder

2 tablespoons butter
1/4 cup thinly sliced leeks
1/4 cup finely chopped onion
1/4 cup diced celery
3 tablespoons flour
2 cans clams, reserve broth
1 cup milk
1 cup cream
1/2 cup diced potatoes
1/2 teaspoon Worcestershire
1/2 teaspoon salt
1/2 teaspoon fresh thyme, minced
3 drops Tabasco sauce
dash black ground pepper

Heat butter in 4 quart pot.  Saute leeks, onion, and celery 6 to 8 minutes.  Add flour to mixture and cook 2 minutes.

Add enough water to reserved broth to make 2 cups of combined liquid. Add to vegetable mixture.

Scald milk and cream.  Add to soup, and stir in potatoes, Worcestershire, salt, thyme, Tabasco, and pepper.  Bring to boil.  Reduce heat and simmer 25 to 40 minutes, or until potatoes are tender.  Add clams, cooking an additional 5 minutes.  Serve.

Note:  This soup freezes well.


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