Clam Chowder Canadian Military Style

Yield: 6 servings ( Serving Size: bowls )
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  • 1/2 cup butter
  • 2 stalks celery chopped
  • 1 onion chopped
  • 1/2 cup AP flour
  • 2 (6.5oz) cans minced clams drained and reserve juice
  • 2 potatoes peeled and cubed
  • 1 (12oz) can evaporated milk
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 1 bottle of clam juice


  1. 1 In a large sauce pan over medium heat combine butter, celery, and onion. Saute for about 3 minutes.
  2. 2 Add the flour and stir well to make a roux.
  3. 3 Add the reserved clam juice and the bottle of clam juice to make a paste
  4. 4 Then slowly add enough cold water to reach the desired thickness
  5. 5 Add potatoes, milk, thyme, and salt and pepper.
  6. 6 Reduce heat to low and allow soup to simmer for about 20 minutes or until potatoes are tender.
  7. 7 Add the clams and allow to heat through.
January 2014

This recipe is a personal recipe added by juliefk and has not been tested or endorsed by MyRecipes.

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