Ingredients
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2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
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1 cup butter
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2 tablespoons diced green onions (bulb only)
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1/4 cup flour
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2 (6 1/2 ounce) cans minced clams (with juice)
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1 teaspoon salt (or to taste)
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1 teaspoon black pepper
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1 teaspoon garlic
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12 ounces half-and-half
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1/2 cup whole milk
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1/3 cup clam juice
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fresh parsley (minced for garnish)
Instructions
- Place potatoes in saucepan and cover with water, cook on medium heat until tender.
- Remove potatoes from heat, drain and set aside.
- In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
- Add flour to butter and stir briskly.
- Mixture will start to thicken.
- Add half and half a little at a time while stirring briskly.
- Mixture will be creamy and will look like thick cream.
- Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
- On medium low temperature bring chowder to a slow boil.
- Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.