Rhode Island Clam Chowder
A recipe from govenor lincoln almond.
Steps
In a 3-quart saucepan , saute onion and celery in 2 tbls butter until transparent.
Add liquid from clams , clam juice , chicken broth and potatoes and simmer until potatoes are tender.
Melt butter in a saucepan , stir in flour and cook on low heat 1 minute , add milk and cream and cook on medium high until bubbly and thickened.
Add cream sauce and clams to the potato mixture , bring to a boil , reduce heat and simmer 10 minutes.
Add thyme , salt and pepper and serve.
Ingredients
onion, celery, butter, quahogs, chicken broth, clam juice, potato, flour, milk, half-and-half, thyme, salt, white pepper