Serves: 10
Total Calories: 148
Melt 2 tablespoons butter in stockpot. Add the onions and cook over medium-low heat for about 10 minutes or until the onions are transparent. Add the celery, carrots, potatoes, thyme, salt, pepper and saute for 10 more minutes. Add clam juice and simmer for 20 minutes.
In a small pot, make a rue using the remaining butter and whisk in the flour. Cook on low heat stirring constantly for about 2 minutes. Whisk in a cup of hot broth into flour mixture and pour this back into the vegetables. After a few minutes of simmering and the broth is beginning to thicken, add the milk and clams. Simmer 10 more minutes. Add salt and pepper as desired.
This Clam Chowder recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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