Ingredients
-
12 tablespoons butter, divided
-
2 cups celery, medium diced
-
2 cups carrots, medium diced
-
2 cups boiled potatoes, peeled and medium diced
-
1 1/2 teaspoons fresh thyme, minced
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
2 cups clam juice
-
1/2 cup all-purpose flour
-
2 cups milk
-
3 cups fresh clams, chopped
-
2 cups yellow onions, chopped
Instructions
- Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
- Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
- Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
- In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
- Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.