| Drain clams...save the juice. Cover vegetables with clam juice and enough water to cover vegetables good. Simmer just until tender. In large saucepan, melt butter. Add flour and stir in milk and half & half until it forms a creamy sauce. Add undrained vegetables, clams, salt, sugar, and pepper. Just heat through. The secret to clam chowder is to barely heat to simmer and then simmer until flavors blend together. If you need to extend soup, add 1 can cream of potato soup. Can be frozen. Normally serves 10 people. |
