Clambake Clam Chowder

Name: Clambake Clam Chowder
Ingredients: 2 potatoes peeled & chopped; 1 large can chopped clams; 1/2 cup butter; 4 cloves minced garlic; 2 leeks chopped (white part only); 2 stalks celery chopped; 1/2 tsp. white pepper; 1 bay leaf; 1/4 tsp. thyme; 1/2 tsp. salt; 1/2 cup flour; 24 oz. clam juice; 1 pint heavy whipping cream

13 ingredients

1 steps

Ingredients

2 potatoes peeled & chopped
1 large can chopped clams
1/2 cup butter
4 cloves minced garlic
2 leeks chopped (white part only)
2 stalks celery chopped
1/2 tsp. white pepper
1 bay leaf
1/4 tsp. thyme
1/2 tsp. salt
1/2 cup flour
24 oz. clam juice
1 pint heavy whipping cream

Directions

1

Boil the potatoes for about 6 minutes and set aside. Drain clams and reserve liquid. In large pot combine butter & garlic & saute for 2-3 minutes. Add leeks, celery, spices. Saute until onions are translucent. Add flour, stirring constantly. Cook over low heat about 5 minutes. Do not brown. Slowly add clam juice, stirring constantly to avoid lumps. Add potatoes and simmer about 10 minutes. Add cream and clams and bring just to a boil, then turn off and serve.