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Clam Chowder

I think I've mentioned this in other posts, but my husband is also allergic to milk.  However, we figured out that it's only the whey he's allergic too, so he can tolerate cheese since the whey is taken out.  For whatever reason, he can also tolerate reconstituted evaporated (canned) milk when I use it in cooking.  I don't know if it's something about how it's processed or what, but I'm glad because it really opens up a lot of recipes to me.  This is one of them.  The original recipe calls for whole milk, of course, but I just substitute reconstituted evaporated milk (an equal amount of water reconstitutes it), and it works fine.  I've served this alot at parties and dinners, and it's always a hit. 

Clam Chowder

2 cans clams, chopped or minced (I use one of each so there's variety in the size of the pieces of clam)
1 Cup finely chopped onion
1 Cup finely diced celery
2 Cups diced potatoes
3/4 Cup butter
3/4 Cup rice flour (or regular flour for the gluten-tolerant)
1 qt milk (see note above)
1-1/2 tsp salt
pepper to taste
1/2 tsp sugar

Put vegetables and clams with juice in sauce pan.  Add enough water to barely cover vegetables.  Simmer covered over medium heat until potatoes are tender (about 20 minutes).  In meantime, melt butter in a stock pot.  Add flour, blend and cook for one to two minutes.  Add milk all at once and stir until smooth, creamy and thickened.  Add veggies and clams (with cooking water) and heat thoroughly.  Season with salt, pepper, and sugar.  Serve.  Makes about 3 qts of soup.

I'm not into embellishments on soup much, but this looks pretty boring, so I probably should have added a little something.  Trust me, though, it tastes great!  Perfect for a cold day. 

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