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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This makes the best clam chowder soup! This is the one my family always asks for and says there's none better. The half & half makes the creamy rich texture we all love. The recipe is from an old friend I worked with years ago. I know you will enjoy this wonderful recipe! Ingredients:
2 small onions, chopped |
1 cup celery, chopped |
2 tablespoons butter |
1/4 cup butter |
4 (6 ounce) cans minced clams (drained, save for broth) |
4 (10 3/4 ounce) cans chicken broth |
2 cups potatoes, peeled and diced |
1/2 cup flour |
1 cup milk (whole for creamy texture) |
1 cup half-and-half cream |
1/4 teaspoon thyme |
salt and pepper |
Directions:
1. Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.
2. In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
3. Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).
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