Rhode Island Clam Chowder 2

Ingredients

• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 Tablespoons melted butter
• 8 ounces RI Quahogs, chopped (liquid reserved)
• 3 cups chicken broth
• 1 cup clam juice
• 1 cup peeled and coarsely chopped potatoes
• 1/4 cup melted butter
• 1/2 cup flour
• 1 cup milk
• 1 cup Half & Half or heavy cream
• Dash thyme
• Dash salt
• Dash white pepper

Directions
In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender. In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until smooth. Do not brown. Gently stir flour mixture into soup. Add clams, milk and half & half or cream. Stir gently until thickened. Add seasonings. Stir and enjoy!