Creamy Chunky Clammy Chowder

Name: Creamy Chunky Clammy Chowder
Ingredients: 3 tablespoons butter; 2 12 cups finely chopped celery; 12 cup chopped celery leaves; 1 large sweet onion, finely chopped; 12 cup finely chopped carrot; 1 garlic clove, minced; 12 cup white wine; 5 lbs yukon gold potatoes, scrubbed, peeled and finely diced (or use you favorite potatoes); 2 (10 ounce) cans baby clams (save juice); 2 (6 1/2 ounce) canschopped clams (save juice); 5 cups water; 34 teaspoon sugar; 12 teaspoon pepper; 14 teaspoon salt, to taste; 14 teaspoon paprika; 2 teaspoons parsley; 2 12 cups half-and-half; 12 cup flour

18 ingredients

10 steps

Ingredients

3 tablespoons butter
2 12 cups finely chopped celery
12 cup chopped celery leaves
1 large sweet onion, finely chopped
12 cup finely chopped carrot
1 garlic clove, minced
12 cup white wine
5 lbs yukon gold potatoes, scrubbed, peeled and finely diced (or use you favorite potatoes)
2 (10 ounce) cans baby clams (save juice)
2 (6 1/2 ounce) canschopped clams (save juice)
5 cups water
34 teaspoon sugar
12 teaspoon pepper
14 teaspoon salt, to taste
14 teaspoon paprika
2 teaspoons parsley
2 12 cups half-and-half
12 cup flour

Directions

1

In a large soup pot, melt butter.
2

Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
3

Add wine and potatoes.
4

Add in the juice from ALL the canned clams (should be about 2 cups total); set clams aside.
5

Add water, sugar, pepper, salt, paprika and parsley; bring to a boil.
6

Reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
7

Add the clams.
8

In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot.
9

Stir well.
10

Heat through and serve.