New England Chowder!!! (The White One....) ;)

I love chowders!  We've talked about that and we can do a whole cookbook section on chowders the way we go, but my pet peeve is going to a restaurant and they've THICKENED the New England Clam chowder to pasty-consistency....

I don't know why they do that, but this recipe is wonderful, delightful and just chock full of delicious clammy essence. (Kav is CRINGING right now.  Sorry, KAV!!!!!!  Hugs to you, my friend!!!!)

This is your gratuitous Ruthy-pic of the day.... We're selling this litter right now. Isn't he gorgeous?????

Okay, back to FOOD!!!!!

Basic Ingredients:

One large can chopped clams (I get mine at Sam's Club, or use several small cans)
1/2 Large onion or 1 whole smallish onion, chopped
4-6 stalks of celery, chopped  (not minced, but not huge, chunky pieces either)
6-8 potatoes, cut into small pieces
6 Tablespoons butter or Olive oil (most recipes call for butter but the olive oil works perfectly, too)
3 Tablespoons flour
2 Cups Chicken stock  (I use "chicken base" that I buy at Sam's. Follow directions and add to water for your chicken stock
2 cups Heavy Cream
2 cups Milk   (or can use one quart Half-n-half)
Black pepper, as desired

EASY-PEASY DIRECTIONS!

Melt butter or heat oil in large soup kettle
Add chopped celery and onion. Cook gently, stirring occasionally, until onions are soft and translucent and celery is soft. Add in flour, mix thoroughly.

Pour in broth and clams. Bring to boil. Add potatoes. Add pepper to taste. Cook until potatoes are done. Add cream and milk. Heat thoroughly.

Serve!

Yes, this will look thinner than your customary chowders you see in lots of places, but it's delicious. And I think more authentic, or that's just my bossy nature.

Yeah.  Probably that!