Clam and Potato Chowder

1. 1

   I like the veggies for this to be very finely chopped, almost pureed, so I ran the onion, celery and carrot through my food processor first.

2. 2

   You can do this if you wish, or else skip this step and use the diced vegetables.

3. 3

   In a large nonstick saucepan, heat a bit of wine or oil over medium heat.

4. 4

   I prefer wine for this.

5. 5

   Add onion, celery and carrot; stir and cook until onion is tender (about 5 minutes).

6. 6

   Add potatoes, water, thyme, pepper and bay leaf.

7. 7

   Cover and simmer for 12-15 minutes, until potato is softened.

8. 8

   Whisk milk, flour and potato flakes together in a bowl.

9. 9

   Add milk mixture, the clams with their juice, and the Liquid Smoke to the saucepan.

10. 10

    Stir and simmer for 2-4 minutes, until soup begins to thicken.

11. 11

    Remove bay leaf and season with salt and pepper.

* Per serving · 4 servings · Values may vary.