With a big snow storm in town and temperatures low, it is a great time for a big pot of a good creamy soup. New England clam chowder is a great classic very easy to make.
Ingredients:
2 large potatoes (peeled and chopped)
8oz clam juice
4 stalks celery (chopped)
3 medium carrots (peeled and cut into rounds)
1 onion
2 teaspoon pepper
3 tablespoon butter
1/3 cup flour
32 oz chicken broth
1/4 cup white wine
1 bay leaf
2 teaspoon garlic powder
38oz chopped clams with juice
1 1/2 cup half & half
In a small pot start by boiling potatoes in clam juice. In a large pot melt butter and cook carrot, celery and onion. Once onion starts to become translucent add pepper and flour. Mix until combined. Add broth and bring to a simmer. Now, add wine, bay leaf, garlic and half&half. Continue to cook for 5 minutes and then add clams with juice. Cook an additional 5-10 minutes until soup is at a low boil. Serve hot.