Clam Chowder

This is delicious. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  cups  chopped russet potatoes
• 1  cup  minced onion
• 1  cup  minced celery
• 1⁄2 cup  grated carrot
• 13  ounces minced clams
• 3⁄4 cup butter
• 3⁄4 cup flour
• 4  cups half-and-half
• 2 -3  drops Tabasco sauce
• 1⁄2 teaspoon sugar
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
•  garnish with 1/4 c butter, cut into 4 slices and paprika

Directions

1. Combine the potatoes, onion, celery, and carrot in a large saucepan.
2. Drain the clams, reserving the juice.
3. Add the clam juice to the saucepan with enough water to cover the vegetables. Simmer for 20 minutes.
4. Melt the butter in a medium skillet over medium-low heat.
5. Stir in the flour. Cook until bubbly, stirring constantly.
6. Remove from the heat and stir in the half and half.
7. Cook until thickened and bubbly, stirring constantly.
8. Add the white sauce, clams, Tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan.
9. Simmer for 20 minutes, stirring frequently.
10. Ladle into soup bowls. Garnish with a tablespoon of butter and paprika.