24 Oct '16, 12pm

#food #feedly

#food #feedly

Drain the clams, reserving the juice. Set both the clams and juice aside. In a 5- or 6-quart pot, combine the clam juice, broth and potatoes (the potatoes will just barely be covered with liquid; it's important they are diced small). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes. Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened, 4-5 minutes. Stir the creamy mixture into the potatoes, whisking quickly until combined (take out the bay leaf if it's getti...

Full article: http://www.melskitchencafe.com/new-england-clam-chowder/

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