Clam Chowder

Rich and elegant. Not for the diet conscious.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3 (6 1/2ounce) cans minced clams, juice reserved
• 4  cups half-and-half
• 2  cups  diced celery
• 1  large onion, finely chopped
• 4 -5  potatoes, cut into small cubes
• 1⁄4 lb butter
• 8  tablespoons all-purpose flour, see note in instructions

Directions

1. In a large pot, on medium heat, cook celery in reserved clam juice about 15 minutes.
2. Add onions and potatoes to pot with celery.
3. Cook till potatoes are tender.
4. Add clams, butter, and 3 cups of the half and half.
5. Combine the flour with the remaining cup of half and half. (The 8 tablespoons make a thick chowder. Cut back to 5 tablespoons of flour if you would like a thinner chowder.)
6. Add the flour mixture to the chowder to thicken.
7. Makes 6 servings.