President Kennedy was a big fan of chowder. His favorites were Fish Chowder and Clam Chowder. According to the John F. Kennedy Presidential Library and Museum, President Kennedy often enjoyed a sandwich, soup and fruit for lunch.

Clam Chowder

Ingredients

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, trimmed and quartered lengthwise and sliced into 1/4 inch pieces

3 tablespoons all-purpose flour

2 cups chicken or vegetable stock

2 (10 ounce) cans of chopped clams (reserve the juice into a small bowl)

1 cup heavy cream

2 bay leaves

1 pound potatoes, cut into 1/2 inch cubes

Salt and freshly ground pepper

Directions

In a large pot, heat the butter over medium heat. Add the diced onion and sliced celery stalks and sauté until softened – mix often.

Add in the flour and stir to mix evenly. Add the stock and the reserved juice from the clams. Add the heavy cream, bay leaves and the cubed potatoes and stir constantly. The mixture will thicken as you stir.

Reduce the mixture to medium-low heat and cook for at least twenty minutes. Make sure to stir often until the potatoes are tender.

Add the clams and season with salt and ground pepper.

Cook for another 2 minutes until the flakes are nice and firm.

Remove the bay leaves.

Serve with fresh baked bread or oyster crackers.