Ingredients

2 Tbs butter
1 cup diced onion
½ cup diced celery
½ cup diced leeks
¼ tsp chopped garlic
2 Tbs flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 Tbs salt
¼ tsp white pepper
1 tsp dry thyme
½ cup heavy cream

Instructions

1 In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.
2 Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer 10 minutes.
3 Add clams and simmer 5 to 8 minutes. Finish with heavy cream. Serve

We all love Clam Chowder from red lobster. Found a copy cat recipe. Kind of waiting to try.


Red Lobster's Clam Chowder


2 cups russet potatoes (peeled and cubed into 1/2″ X 1/2″ pieces)
1/2 cup butter
2 tablespoon diced green onion (bulb only)
1/4 cup flour
2 cans (6.5 ounce) minced clams (reserve juice)
1 teaspoon salt (or to taste)
16 ounce half and half
1/2 cup whole milk
1/3 cup bottled clam juice
fresh parsley (minced for garnish)

Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter. Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice from cans, potatoes, bottled clam juice and milk with mixture. On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.

MY NOTES

chowder