Great New England Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups russet potatoes (peeled and cubed 1/2" x 1/2" pieces)
• 1/2 cup butter
• 2 tablespoons diced green onions (bulb only)
• 1/4 cup flour
• 2 (6 1/2 ounce) cans minced clams (with juice)
• 1 teaspoon salt (or to taste)
• 16 ounces half-and-half
• 1/2 cup whole milk
• 1/3 cup clam juice
• fresh parsley (minced for garnish)

Recipe

• 1 place potatoes in saucepan and cover with water, cook on medium heat until tender.
• 2 remove potatoes from heat, drain and set aside.
• 3 in 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
• 4 add flour to butter and stir briskly.
• 5 mixture will start to thicken.
• 6 add half and half a little at a time while stirring briskly.
• 7 mixture will be creamy and will look like thick cream.
• 8 place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
• 9 on medium low temperature bring chowder to a slow boil.
• 10 turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.