Clam Chowder

Directions

1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often. 2) Remove from heat and add flour, mixing well. 3) Add milk and whisk vigorously. 4) Drain clams and add juice to soup. 5) Slowly bring to a boil, mixing often. Reduce heat to a simmer. 6) Add potatoes and seasonings, simmer 10 minutes. 7) Add clams and simmer 5 − 8 minutes.

Ingredients

• 8) Finish with heavy cream. Serve.2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced leeks
• 1/4 teaspoon chopped garlic
• 2 tablespoons flour
• 1 quart milk
• 1 cup clams in juice
• 1 cup diced potatoes
• 1 tablespoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon dry thyme
• 1/2 cup heavy cream

Parsed from recipe text (no separate ingredient records).