THE CLAMMIEST CLAM CHOWDER

RECIPES THAT MAKE YOU GLAD YOU HAVE A STOVE TO COOK ON AND PANS TO COOK WITH.

What makes you feel like nothing could possibly go wrong and everything is coming up roses better than a good bowl of clam chowder? No matter the weather or the time of year, clam chowder is always welcome at my table and I hope it is at yours, too. My thanks and undying gratitude goes to the unknown person who invented it and made it possible for us 'landlubbers' to enjoy this wonderful New England treat. It's hard to beat a good bowl of clam chowder and believe me, this IS a good bowl of clam chowder--one of the best, in fact, if I do say so myself. Add to it some sliced fresh tomatoes and a some cheese melted on a slice of sourdough bread and you have a meal fit for a king. Life is good when clam chowder is on the menu. It's not that hard to make, either. It only takes about 15 minutes to put it all together and trust me, you'll be glad you did. Here's now:

5 russet baking potatoes, peeled and cut into small cubes

2 qts. water

2 tsp. salt

1 large yellow onion, peeled and chopped

4-6 stalks of celery chopped very fine

1 stick butter (1/2 C)

1/2 C. flour

1 tsp. garlic salt

1 tsp. ground oregano

1 bottle Snow's All Natural Clam Juice

3 cans clams with the juice

2 C. half and half

2 C. milk

1. Boil the potatoes in a large pan until they are soft but not mushy. Drain and return to the pan.

2. Chop up the onion and the celery. Melt the butter in a large heavy saucepan and cook the onion and celery in the butter until they are soft and translucent, about 15 minutes, stirring constantly.

3. Add the flour gradually while stirring constantly. Then slowly pour in the clam juice. Drain the clams and add the juice to this, as well.

4. Add the milk and half and half to this mixture and keep stirring until it becomes thick and bubbling.

5. Put all of this mixture into the pan with the potatoes, add the clams and stir it all together. If it's too thick, thin it down with more milk or half and half. If it's not thick enough, add 1/4 C. cornstarch to 1 C. milk, stir to blend well and pour into the bubbling soup. It will thicken it right up.

6. Garnish with parsley on top. Serves 6-8. Enjoy!