Clam Chowder

Yes, I accidentally threw a lot of black pepper on the top of this. Still tasty.

Now that the weather is getting colder, I've been craving more comfort food. And for me, chowders are some of the most comforting food of all! This recipe for clam chowder comes from my sister, who adapted it from somewhere else (I can't recall). It was simple to make, and it really hit the spot on a chilly autumn night.

CLAM CHOWDER

Ingredients:

3 (6.5 ounce) cans chopped clams 1 cup minced onion (about 1/2 of a large onion) 1 cup diced celery (about 2 celery sticks) 2 cups cubed potatoes 1 cup diced carrots (about 2 large carrots)

3/4 cup butter (1 1/2 sticks of butter) 3/4 cup all-purpose flour 2 cups half-and-half cream 1 bottle of clam juice 1 1/2 teaspoons salt ground black pepper to taste

Directions:

1.	Drain juice from chopped clams into a large skillet over the onions, celery, potatoes and carrots. Add the bottle of clam juice to cover, and cook over medium heat until tender.
2.	Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3.	Stir in clams just before serving. If they cook too much, they'll get tough. When clams are heated through, season with salt and pepper.