Hubby made clam chowder tonight. In the excitement of someone else cooking, I forgot to take a picture (sorry). Oh, and if you're looking for that abomination with tomatoes in it, you're not going to find it here.
Here's what he did:
Peel and dice 2 large Russet potatoes, along with some onion and celery. Saute everything for a while in a soup pot in some canola oil (I would've used olive), then dump it into a holding vessel. Make a roux with butter and flour in the soup pot (maybe 6T each, I wasn't really watching), then add 2 bottles of strained clam juice and about 1 quart of non-fat milk. Bring to a simmer very slowly, stirring constantly.
When it's simmering gently, add in 3 cans of rinsed chopped clams (liquid saved to add later if you want). Simmer for about 30 minutes, until it's thickened nicely and the potatoes are cooked to the point of almost falling apart. Salt and pepper to taste. We like a lot of pepper.
If it's too thin, add a little more roux. If it's too thick, add some of the reserved clam liquid.
Serve, topped with oyster crackers and crumbled bacon (my contribution - you didn't think I could stay out of the kitchen, did you?).