Creamy Chunky Clammy Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 2 1/2 cups finely chopped celery
• 1/2 cup chopped celery leaves
• 1 large sweet onion, finely chopped
• 1/2 cup finely chopped carrot
• 1 garlic clove, minced
• 1/2 cup wine
• 5 lbs yukon gold potatoes, scrubbed, peeled and finely diced (or use you favorite potatoes)
• 2 (10 ounce) cans baby clams (save juice)
• 2 (6 1/2 ounce) cans chopped clams (save juice)
• 5 cups water
• 3/4 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon paprika
• 2 teaspoons parsley
• 2 1/2 cups half-and-half
• 1/2 cup flour

Recipe

• 1 in a large soup pot, melt butter. add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
• 2 add wine and potatoes. add in the juice from all the canned clams (should be about 2 cups total); set clams aside. add water, sugar, pepper, salt, paprika and parsley; bring to a boil. reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
• 3 add the clams.
• 4 in a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot. stir well. heat through and serve.