New England Clam Chowder Soup

1. 1

   Cook potatoes, onion and celery in 1 1/2 cups water until tender.

2. 2

   Drain vegetables, saving 1 cup water.

3. 3

   In saucepan, melt 1/2 stick butter.

4. 4

   Add flour and stir until smooth.

5. 5

   Add 2 cups milk; stir until creamy.

6. 6

   Add 4 slices of cheese.

7. 7

   Stir until cheese is melted over medium heat.

8. 8

   Add vegetables to sauce; stir, then add clams.

9. 9

   Do not drain juice.

10. 10

    Pour clams and juice into sauce.

11. 11

    Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.