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Clam Chowder by Shannon Lang serves: 4

Creamy clam chowder

Ingredients:

1/2 C

onion, diced

1/2 C

celery, diced

1/2 C

carrots, diced

1/4 C

green pepper, diced

3/4 C

butter, divided

3/4 C

flour

32 oz

chicken broth

8 oz

clam juice

1 med

potato, peeled and cubed

bay leaf

1/2 tsp

salt

1/2 tsp

dried parsley flakes

1/4 tsp

curry powder

1/4 tsp

pepper

2 C

half-and-half cream

4 cans

minced clams, undrained

1 C

milk

Directions:

In a dutch oven over medium heat, cook onion, celery, carrots and green pepper in 1/4 C butter until tender. Add remaining butter, heat until melted. Sprinkle in flour; stir until blended.

Gradually stir in broth, clam juice, potato, and seasoning. Bring to a boil; cook and stir for 2 min or until thickened. Reduce heat; simmer, uncovered, for 15-20 min or until potato is tender, stirring frequently.

Add cream, clams, and milk; heat through, do not boil. Serve.