New England Clam Chowder

By rossboys

Ingredients

• 1 Tbsp vegetable oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 med yellow onion, chopped
• 2 Tbsp all-purpose flour
• 1 cup clam juice
• 1 cup water
• 1 cup low-fat milk
• 1 large russet potato, cut into 1" chunks
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 3 cans (6-1/2oz each) minced clams, undrained

Details

Servings 6

Preparation

Step 1

In a large pot, heat oil over med heat. Add carrot, celery, and onion. Cook, stirring frequently, until vegetables are just tender, about 5 minutes.

Stir in flour. Cook, stirring, for 2 minutes. Whisk in clam juice, water, and milk. Stir in potato, thyme, and pepper.

Reduce heat to low; simmer until potato is tender, about 25 minutes. Add clams with liquid; cook until heated through, about 5 minutes. Serve immediately.