I’m no chowderhead

25 Feb

I’ve talked about making homemade clam chowder for years – idle promises my husband would probably tell you. Somehow I never took the time to make it – or maybe I just hadn’t found the right recipe. And then I discovered a recipe in another one of those organization cookbooks that are on every shelf in my kitchen. You Ort To Cook is the name of the cookbook. I wish I could tell you when it was published. There’s no indication of what year anywhere in the book. I would imagine it dates back to the 70s when I was actively collecting cookbooks – especially when I traveled. Ironically I was once a member of the national organization behind this book – ORT, also known as the Organization for Rehabilitation through Training, which has chapters all over the world. I belonged to a chapter in Kansas City, Missouri back in the late 70s – not in Ambler, PA where this book is created. Nor have I ever traveled to Ambler, PA! In any case, it’s a great rendition of clam chowder, even better the next day. If you are a clam lover – you might add an extra can.

Clam Chowder

1 cup very finely chopped onion

1 cup very finely diced celery

2 cups finely diced potatoes

2 cans minced clams and juice

1/4 cup water

3/4 cup butter

1/2 cup flour

1 quart half and half

1 1/2 teaspoons salt

Pepper to taste

1 tablespoon red wine vinegar

Drain juice from clams, reserve. Put all vegetables in a pot, pour juice over them and add water. Cover and simmer over medium heat until tender (about 20-25 minutes). In a second pan, melt the butter. Add flour, half and half, stirring constantly (use wire whisk for best results). Add the vegetables with the vinegar. Heat slowly stirring occasionally, but do not boil. Season with salt and pepper.

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