Categories: Soup

Ingredients

• 12 tbsp (1 1/2 sticks) unsalted butter, divided
• 2 cups chopped yellow onions (2 onions)
• 2 cups medium-diced celery (4 stalks)
• 2 cups medium-diced carrots (6 carrots)
• 4 cups peeled medium-diced boiling pototoes (8 potatoes)
• 1 1/2 tsp minced fresh thyme leaves (1/2 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 quart clam juice
• 1/2 cup all-purpose flour
• 2 cups milk
• 3 cups chopped fresh chowder clams (1 1/2 lobs shucked clams)

Directions

1. Melt 4 tbsp butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer uncovered, until the vegetables are tender, about 20 minutes.

2. In a small pot, melt the remaining 8 tbsp butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

3. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot

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