This clam chowder recipe highlights the presidential food tastes of President John F. Kennedy and the whole Kennedy Family. President Kennedy loved clam chowder and ate bowls and bowls in his lifetime. Kennedy was a man of highly refined tastes and culture but he always stopped for some hearty, body warming chowder.

1 dozen fresh or 10 1/2-ounce can canned clams

1 carrot, diced, 1/2 cup

2 cups diced raw potatoes

1/3 cup diced celery

3 cups richly flavored Chicken Broth

2 tablespoons chopped onion

4 teaspoons chicken fat or butter

2 tablespoons flour

1/2 cup cream

Salt and pepper

1. Steam clams and pry open. Drain off and measure liquid; there should be 1 cup.

2. Put the carrots, potatoes, and celery into the chicken broth, cover, and boil gently until tender.

3. Then cut clams finely with sharp kitchen scissors, sauté the clams and onions in the chicken fat for 5 minutes.

4. Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring occasionally to keep smooth.

5. Add the clam broth, cream and seasonings.

6. Reheat just to boiling and serve immediately.

Makes about 8 cups.

Photo courtesy of irishmassachusetts.com.

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