Clam Chowder
Ingredients:
-2 tablespoons butter
-1 onion, chopped
-2 celery stalks, chopped
-2 cloves garlic, minced
-1/4 cup all-purpose flour
-4 cups chicken broth or fish stock
-3 (6.5 ounce) cans minced clams, drained and juice reserved
-1/4 teaspoon dried thyme leaves
-3 potatoes, peeled and diced small
-1 cup heavy cream or half & half
-Salt and pepper to taste
Instructions:
1. Heat the butter in a large pot over medium heat. Add the onion, celery and garlic; cook until softened, about 5 minutes. Stir in the flour until combined; cook for 2 minutes more. Slowly pour in the chicken broth or fish stock while stirring constantly to avoid lumps. Bring to a boil then reduce heat to low and simmer for 10 minutes.
2. Add the clams with their juice along with the thyme and potatoes; simmer for 15 minutes more or until potatoes are tender when pierced with a fork. Stir in cream (or half & half) then season with salt and pepper to taste before serving hot. Enjoy!
