Clam & Corn Chowder

This is going to be a quick post, but I wanted it as a standalone entry since this is a recipe that's near and dear to my heart. It's very quick - literally just a roux and a bunch of canned ingredients. My dad always made this at Thanksgiving, and never during any other time of year. I have no idea where he got the recipe from, since I've never had another soup that quite resembles it, but it's been a Thanksgiving staple for me since I was a kid. (He worked in so many wildly different restaurants over the years, though, I'm not sure even he knew the answer.) Quantities are my best guess, since I've seen only the process but never a written recipe (my dad made everything from memory and wasn't exactly a fan of exact measurements.)

Ingredients

1/4 cup flour

3-4 tbsp oil or butter

4 cans cream of mushroom soup + an equal volume of water

1 can corn 

2 cans clams (the smaller sized cans - sorry! Will update with weights once I can double-check.)

Salt and pepper to taste

Directions

1. In a large pot, cook the flour and fat together over medium-low heat, whisking to keep the mixture incorporated. 

2. When the paste is golden in color, add the cream of mushroom soup and water gradually (one can at a time, whisking constantly.)

3. Bring the soup to a boil, lower to a simmer, and add in the corn and clams. Mix well and season with salt and pepper as needed.

Enjoy!