Vegetable Clam Chowder

*Tips: Don't overcook the clams because it will become tough. Flour paste just meant flour with water. Cooking the clams beforehand helps it stay the original form, if not it will shrink in boiling water.

• Ready In: 1 hr 45 mins
• Serves: 10-12
• Yields: 1 pot

Ingredients

• 12  ounces  frozen clams, thawed and rinsed
• 5 -6  potatoes, cubed
• 5 -6  cups carrots, peeled and cubed
• 1  cup carrot, blended
• 2  large onions, blended
• 1  medium onion, cubed
• 5  stalks celery, cubed
• 1⁄2 cup Thai basil, minced
• 4  tablespoons sweet unsalted butter
• 5  tablespoons cornstarch or 5  tablespoons all-purpose flour, paste
• 2  cups heavy whipping cream or 2  cups half-and-half
•  water
•  salt and pepper

Directions

1. 1. Prepare clams and stir-fry it on a pan. Then set it aside for later.
2. 2. In a heated pot, melt the butter and put in cubed carrots, onions, and celery to cook.
3. 3. Stir in onions and carrots blend as well as the flour paste.
4. 4. Pour in water to cover vegetables and let it boil, lower the heat to simmer 30 minutes.
5. 5. In medium heat, put in potatoes Let it simmer 30-40 minutes until potatoes are cooked.
6. 6. In high heat, pour in heavy whipping cream, wait until liquid thickens and add cooked clams.
7. 7. Add salt and pepper for taste.