Clam Chowder by Vance Law - from "Home Plate: The White Sox Favorite Recipes" (1983)

RECIPE

2 6-oz. cans minced clams
1 cup chopped onion
1 cup chopped celery
2 cups chipped potatoes
3/4 cup butter
3/4 cup flour
2 cups milk
1 1/2 tsp. salt
dash pepper
1/2 tsp. sugar
1/2 tsp. thyme

Drain juice from clams.  Pour over chopped vegetables.  Add enough water to cover.  Simmer 20 minutes or until tender.  Melt butter, stir in flour, slowly add milk until mixture thickens.  Add salt, pepper, sugar and thyme.  Pour into the juice and vegetables.  Heat slowly and stir often.  Can sprinkle with crisp cooked bacon.

This turns out pretty thick.  I like to add milk to thin it down to where we like it.

Vance Law is remembered on the south side of Chicago for being a member of the 1983 White Sox team that made it to the ALCS.

A second generation major leaguer, Law also played for the Pirates, Expos, Cubs and Athletics, with a one season spell in Japan near the end of his career.

Here we have a made-from-scratch recipe for homemade clam chowder.  It didn't turn out as thick as the recipe implied.  It was also a lot less thick than the clam chowders that come out of a can ready made.

This one was definitely more "soupy" than "chowdery".  I guess if you want a thicker result, you can cook it longer or add more flour.

Either way, this is authentic tasty goodness.  Thank you Vance!