“This makes the best clam chowder soup! This is the one my family always asks for and says there's none better. The half & half makes the creamy rich texture we all love. The recipe is from an old friend I worked with years ago. I know you will enjoy this wonderful recipe!”
READY IN:
40mins
SERVES:
6
YIELD:
6 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.
  2. In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
  3. Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).

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