My Mom ran a little restaurant in a bank building and her soups were the best. The most popular one by far was this clam chowder. The only changes I made were to add more clams than she did. I also wait to add the whole milk until the end, because I like mine thicker and that way you can control the thickness to your taste. Enjoy!

Ingredients

8 serv.

medium potatoes, cubed↗6
stick celery, diced↗1 stick
carrot, chopped↗1
medium onion, diced↗1
chicken base↗3 tablespoons
half-and-half cream↗1 quart
milk↗1 quart
butter↗1⁄2 cup
flour↗6 tablespoons
clams, drained↗4 cans
(6 1/2 ounce)

Step-by-step instructions

1
Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
2
Cook until tender.
3
In a separate, larger pot, melt butter and whisk in flour.
4
Add the half and half and whisk.
5
Add the veggies with all of their liquid and mix.
6
Add the clams.
7
Heat through, BUT DO NOT Boil.

Source: food.com

Original recipe ↗

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