Clam Chowder

Name: Clam Chowder
Ingredients: 2 large russet potatoes, peeled and cut into 1/2 inch pieces (or 1 1/2 lbs.); 1/2 cup butter; 3 celery ribs, chopped; 1 medium onion, chopped; 2 teaspoons minced garlic; 1/2 cup all-purpose flour; 1 (6 1/2 ounce) can clams, minced or baby not drained; 1 (10 ounce) can clams, minced or baby not drained; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon thyme; 1/2 teaspoon dill; 1 tablespoon Worcestershire sauce; 1 1/4 cups whipping cream; 2 cups milk

14 ingredients

9 steps

Ingredients

2 large russet potatoes, peeled and cut into 1/2 inch pieces (or 1 1/2 lbs.)
1/2 cup butter
3 celery ribs, chopped
1 medium onion, chopped
2 teaspoons minced garlic
1/2 cup all-purpose flour
1 (6 1/2 ounce) can clams, minced or baby not drained
1 (10 ounce) can clams, minced or baby not drained
2 tablespoons fresh parsley, chopped
1/2 teaspoon thyme
1/2 teaspoon dill
1 tablespoon Worcestershire sauce
1 1/4 cups whipping cream
2 cups milk

Directions

1

In a large pot, boil potatoes until they are tender, about ten minutes.
2

Drain potatoes and Set aside.
3

In the large pot, melt butter and saute celery, onion, and garlic until onion is Soft and translucent.
4

Add flour and stir 2 minutes.
5

Add clams and their juices, parsley, Thyme, dill, Worcestershire sauce, and potatoes.
6

Simmer 5 minutes.
7

Add cream and milk.
8

Bring to a simmer.
9

Season with pepper.