Maritime clam chowder

6 Servings

Ingredients

QuantityIngredient
4largesOnions chopped
¼cupButter
8smallsPotatoes, peeled and cubed
1tablespoonSalt
½teaspoonPepper
4eachesCelery stalks
4Carrots finely chopped
4cupsMilk
2cupsGrated cheddar cheese
2cansClams, drained
1teaspoonDried parsley or fresh

Directions

Saute onion, carrots and celery in heavy saucepan until tender. Add potatoes, salt and pepper and cover with boiling water. Simmer covered for 20 minutes or until potatoes are tender.It may be necessary to remove some of the liquid before adding milk. Save that liquid in case you find the chowder too thick. Add the milk and cheese and stir until cheese is melted, add clams and heat through but do not boil or cheese will curdle Stir in parsley. Enjoy with crusty bread.

Recipe from Harrowsmith cookbook.