Clam Chowder
1/2 cup butter or margarine
2 cans chopped clams
1 cup diced onion
1 cup chopped celery
1 large carrot peeled, cut in half, and sliced (optional)
2 cups chopped potatoes (I use russets because they are nice and starchy and will help thicken the soup)
1/2 cup flour
4 cups milk (I use 2 cups half and half, 2 cups milk)
1 1/2 tsp kosher salt
fresh ground pepper to taste
Drain the clams reserving the juice. Cut the vegetables adding to a pan. Add in the clam juice with the vegetables and enough water to completely cover by 1/4 inch. (Don't add too much water or else the soup will be runny) Bring to a boil and cook the vegetables. Rinse the clams well to remove any grit.
Meanwhile in a heavy stock pot. Melt the butter and add the flour stirring for a minute or so to get rid of the raw flour taste. Stir and add the milk and cook until thick and bubbly. Add the clams to the milk and then dump in the vegetables water and all. Stir and mix until it is all incorporated evenly. Bring to a boil again and then let rest until serving temperature.
Allow to cool completely before covering and placing in the refrigerator. This soup tastes even better the next day!
