Clam Chowder Soup

Name: Clam Chowder Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 cups, 6 serving(s)
Ingredients: 2 small onions, chopped; 236.59 ml celery, chopped; 29.58 ml butter; 59.14 ml butter; 4 (680.38 g) can minced clams (drained, save for broth); 4 (1219.02 g) can chicken broth; 473.18 ml potatoes, peeled and diced; 118.29 ml flour; 236.59 ml milk (whole for creamy texture); 236.59 ml half-and-half cream; 1.23 ml thyme; salt and pepper

Submitted by MaryB2

"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!"

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Ready In:: 40mins
Ingredients:: 12
Yields:: 6 cups
Serves:: 6

ingredients

2 small onions, chopped
236.59 ml celery, chopped
29.58 ml butter
59.14 ml butter
4 (680.38 g) can minced clams (drained, save for broth)
4 (1219.02 g) can chicken broth
473.18 ml potatoes, peeled and diced
118.29 ml flour
236.59 ml milk (whole for creamy texture)
236.59 ml half-and-half cream
1.23 ml thyme
salt and pepper

directions

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.
In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).