We tried a FoodNetwork clam chowder recipe which claimed to be “Ivar’s”. It was fairly similar to Ivar’s, but a bit less flavorful (this could be because we put only half of the recommended amount of onion in).
- 2 (6 1/2 ounce) cans minced clams
- 1 cup finely chopped onion
- 1 cup finely diced celery
- 2 cups finely diced potatoes
- 3/4 cup butter or 3/4 cup margarine
- 3/4 cup flour
- 4 cups half-and-half, warmed
- 1 teaspoon salt, to taste
- 1 dash pepper
- 1/2 teaspoon sugar
Directions:
-
In a medium saucepan, drain the juice from the clams; set the clams aside.
-
Combine clam juice with the onions, celery and potatoes.
-
Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
-
In a large saucepan, melt the butter.
-
Add flour and stir in to the butter.
-
Slowly whisk in the warm half-and-half.
-
Cook and whisk until smooth and thick, about 5 minutes.
-
If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
-
Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
-
Stir well and adjust the seasonings if necessary.