My Very Best Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup chopped yellow onion
• 1 medium russet potato, peeled & diced
• 2 (6 ounce) cans minced clams, in liquid
• 1 cup bottled clam juice
• 1 cup heavy whipping cream
• 1/3 cup wine
• 1 tablespoon of better than boulion clam base
• salt & pepper
• bread, scooped out into bowls,to serve in
• parsley, to garnish

Recipe

• 1 saute onions in a little oil until soft (7-8 minutes).
• 2 add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
• 3 in a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
• 4 add bottled clam juice and the juice from the canned clams (set the clams aside).
• 5 add the wine and clam base and mix well.
• 6 add the potato and onion mixture and bring to a boil.
• 7 lower heat and bring it to a soft consistent boil.
• 8 boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
• 9 add heavy whipping cream and clams and reheat.
• 10 add salt& pepper to taste.