New England Clam Chowder

Ingredients

• Potato

  Flesh and skin, raw

  8 Potato medium or 1.7kg

• Celery

  Raw

  4 stalk, medium or 160g

• Onions

  Raw

  1 cup, chopped or 160g

• Chopped Sea Clams

  Bar Harbor

  1 cup or 255g

• Butter

  Unsalted

  ⅔ cup or 151g

• Wheat flour

  Whole-grain

  ⅔ cup or 80g

• Half and half cream

  Fluid

  4 cup or 968g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Peel potatoes and cut into bite sized cubes. Place in large sauce pan. Add juice from cans of clams and add more water to cover potatoes.
2. Chop or mince onions and celery. Add to pot with potato mixture. If needed, add a little more water to make sure all vegetables are covered. Bring to boil and reduce to medium simmer for 20 minutes or until potatoes are tender.
3. Melt butter on low heat in a large soup pot. Use a wire whisk (silicone coated if using non-stick cookware) to slowly stir in flour. Cook stirring for 2 minutes. Add a bit of Half and Half at a time, stirring with the whisk to avoid lumps. Be sure to scrape bottom and sides of pot while stirring. Maintain low to medium heat while stirring with wire whisk until trails remain in mixture where you're stirring.
4. Add sugar, salt, pepper, vegetables (undrained) and clams to milk mixture. Really, the serving size depends on how many calories you're aiming for. Serve with crackers. I like whole wheat saltines. Some may prefer oyster crackers :)