Clam Chowder Makeover

By Nanadi-2

Ingredients

• 2 10 oz cans of baby clams, drained and chopped
• 1 8 oz jar clam juice
• 32 oz chicken broth
• 1 medium potato, peeled and diced
• 1/4 C butter
• 2 tsp chicken bouillon
• 1/2 tsp fresh parsley, chopped
• 1/4 tsp curry powder
• 1/4 tsp pepper
• 2/3 C all purpose flour
• 1 C half & half
• 2 C milk
• 3/4 C carrot, chopped
• 3/4 C celery, chopped
• 3/4 C onion, chopped
• Salt to taste (I didn’t need to add salt to my recipe)

Preparation

Step 1

In a large pot, saute the carrot, onion and celery in the butter until tender.
Stir in the chicken broth, clam juice, bouillon, curry powder, bay leaf, parsley and potato. Bring to a boil and then reduce head and simmer 20 minutes.
Combine the flour and 1 C milk. Whisk together and stir into the soup. Bring to a boil for about 2 minutes or until the mixture has thickened.
Reduce heat to low and stir in the clams, remaining milk and half & half. Simmer for 10-15 minutes. Remove the bayleaf once done cooking.
Add salt to taste.