New Orleans Square Clam Chowder

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I wanted to share with you a delicious recipe handed down to me from my Auntie Laurel. She has fixed this for many years and makes a great filling soup during the colder months. It's been one of my favorites and one of my comfort foods! 

I hope you enjoy it as much as I do!

Here are the ingredients you will need:

3Tbsp Margarine

1 Cup Chopped Celery

1 Qt Milk

1/2 Diced Green Bell Pepper

1/2 tsp Chicken Bullion

1/4 tsp White Pepper

1/8 tsp Cayenne Pepper

1 Medium Chopped Onion

3 Tbsp Flour

1 Qt Chopped Clams with liquid

1/2 Diced Red Bell Pepper

1/4 tsp Salt

1/4 tsp Thyme

4 Medium Diced Potatoes

Directions:

Heat milk to 190 degrees (just below boiling point). Heat clams and juice separately. Melt margarine, add onions, celery and saute until tender. Add the flour to form the roux, let cool for 8-10 minutes.

 Add hot milk, chicken bullion, peppers, potatoes, hot clams, juice and remaining spices. Let cook for about 1/2 hour to 45 minutes.

Check for taste and consistency. If too thick, add more milk to bring it to desired consistency. If you would like it a little thicker, add instant potatoes to desired consistency.

Makes 8-10 cups