Ingredients
- 8 ounce clam juice
- 1 cup heavy cream
- 1 cup leek
- 2 stalk celery
- 1 cup yellow onion
- 4 tablespoon butter
- 4 tablespoon plain flour
- 16 ounce clams
- 1/2 cup potatoes
- 2 tablespoon parsley
Preparation
Baking Directions:
In a stock pot, bring the clam juice to a boil; then reduce to a simmer.
Next add the leeks, celery, onions, and cream.
Continue to simmer until the celery becomes tender to the touch.
While the broth and vegetables are simmering, combine the butter and flour over medium heat and cook together until smooth in texture.
Whisk flour mixture into broth and continue to cook until the chowder begins to thicken.
Add the chopped clams and diced potatoes and cook for 10 additional minutes.
Remove from heat and serve with chopped parsley sprinkled on top.
