Clam Chowder Soup

1. 1

   Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.

2. 2

   In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.

3. 3

   Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).

No additional tips available.