Clam Chowder

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large russet potatoes, peeled and cut into â½ inch pieces (or 1 1/2 lbs.)
• 1/2 cup butter
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1/2 cup all-purpose flour
• 1 (6 1/2 ounce) can clams, minced or baby not drained
• 1 (10 ounce) can clams, minced or baby not drained
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon dill
• 1 tablespoon worcestershire sauce
• 1 1/4 cups whipping cream
• 2 cups milk

Recipe

• 1 in a large pot, boil potatoes until they are tender, about ten minutes.
• 2 drain potatoes and set aside.
• 3 in the large pot, melt butter and sauté celery, onion, and garlic until onion is soft and translucent.
• 4 add flour and stir 2 minutes.
• 5 add clams and their juices, parsley, thyme, dill, worcestershire sauce, and potatoes.
• 6 simmer 5 minutes.
• 7 add cream and milk.
• 8 bring to a simmer.
• 9 season with pepper.