NEW ENGLAND CLAM CHOWDER III

By Beefman-2

Ingredients

• 2 TBSP UNSALTED BUTTER
• 1 MEDIUM ONION DICED
• 2 CELERY STALKS TRIMMED, QUARTERED LENGTHWISE THEN SLICED INTO 1/4 INCH PIECES
• 3 TBSP ALL PURPOSE FLOUR
• 2 CUPS CHICKEN STOCK
• 2 - 10 OUNCE CHOPPED CLAMS IN JUICE
• 1 CUP HEAVY CREAM
• 2 BAY LEAVES
• 1 LB. IDAHO POTATOES CUT INTO 1/2 CUBES
• SALT AND PEPPER

Preparation

Step 1

IN A LARGE POT, HEAT THE BUTTER SAUTÉ THE ONIONS AND CELERY, STIRRING OFTEN, STIR IN FLOUR ADD IN STOCK, CLAM JUICE, CREAM, BAY LEAVES AND POTATOES, STIR TO COMBINE, BRING TO A SIMMER STIRRING CONSISTENTLY UNTIL THE POTATOES ARE TENDER, ADD IN CLAMS SEASON TO TASTE WITH SALT AND PEPPER ANOTHER 2 MINUTES