New England Style Clam Chowder
|Onions||2 Medium, cut into quarters|
|Potatoes||2 Medium, peeled and cut into several pieces|
|Canned clams||10 1⁄2 Ounce, broth reserved|
|Boiling water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Clam broth||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Cold water||2 Tablespoon|
|Whole milk||1 Pint|
Chop onions finely with the metal blade and saute in butter in a large skillet until soft.
Chop potatoes very coarsely with the metal blade and add to the onions in the skillet.
Add the boiling water and broth and salt and pepper.
Simmer for 30 minutes.
Add more hot water if necessary.
Combine flour and cold water and stir until smooth.
Add to potato-clam mixture and heat until thickened.
Add milk and heat through.
Serve at once with chowder crackers.