Easy Clam Chowder
, Serves 6 (about 6 cups)
A creamy vegetable and clam chowder thickened with a butter-flour roux and half and half.
| 3 carrots, cut in desired shape | Simmer vegetables & clams 15-20 min | Pour vegetables into roux | Add salt, heat 5 min, no boil | |
| 1 large onion, chopped medium | ||||
| 2 stalks celery, sliced and halved | ||||
| 3 Yukon gold potatoes, cubed | ||||
| 2 cans chopped clams, not drained | ||||
| 240 ml clam juice | ||||
| 115 g butter | Melt butter, whisk in flour 1 min | Whisk in half and half, 5 min | ||
| 60 g flour | ||||
| 1 pint / 480 ml half and half | ||||
| 1/2 tsp salt |
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