Rhode Island Clam Chowder
Ingredients
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 tablespoons melted butter
- 8 ounces Rhode Island quahogs, chopped (liquid reserved)
- 3 cups chicken broth
- 1 cup clam juice
- 1 cup peeled coarsely chopped potatoes
- 1/4 cup melted butter
- 1/2 cup flour
- 1 cup milk
- 1 cup half and half or light cream
- Dash thyme
- Dash salt
- Dash white pepper
Instructions
In a 3 quart saucepan, saute onion and celery in 2 tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.
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