Ingredients

5 Tablespoons butter
5 Tablespoons flour
2 Tablespoons vegetable oil
1½ cups potatoes peeled and diced
½ onion diced
½ red bell pepper diced
½ green bell pepper diced
2 stalks celery diced
2¼ cups clam juice
1½ cups heavy cream
3 (6.5 ounce) cans chopped clams
½ Tablespoon dried thyme
½ teaspoon salt
1 pinch white pepper
½ teaspoon Tabasco sauce
6 slices sourdough bread (optional)

Instructions

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
Serve with a side of sourdough bread, if desired.

chowder