Karisa's Clam Chowder

Divide this recipe in half if you're not cooking for at least eight people. 

1/2 cup (one stick) butter

2 stalks celery, washed, diced

2 carrots, peeled, washed, diced

1 onion, peeled, diced

(not traditional, but I like to add in diced yellow squash and diced zucchini, but you can omit if you don't want all the vegetables) 

Salt and pepper to taste 

1/2 to 3/4 cup of flour 

4 cups (quart) chicken broth (give or take)

2 cans minced clams, clean by picking out any dark bits of shell or things that don't look right

1 large russet potato, or two mediums, baked, peeled, and diced (you can cook the potatoes in the broth, but I feel it tastes better if you bake them and then add them)

3 cups whole milk (give or take)

1 cup heavy cream (give or take)

Over medium- low heat, saute in the butter the celery, carrots, onion, with salt and pepper to taste about 15 minutes. Add in the other vegetables if using for another 5 minutes. Sprinkle the flower in and stir to coat everything and cook for an additional 3 minutes. 

Slowly add in the chicken broth scraping the bottom of the pan as you go to get all the brown bits off the bottom and to help the flour turn into a roux. *I really just eye the flour and liquid amounts, so you will have to see what works good. I try to make the soup turn out creamy and somewhat thick, but only covering the vegetables by an inch or two. 

Once you have a good thickening soup going, add in the clams with some of their liquid if you like, and the cooked potato and more salt and pepper to taste. 

Once that's all incorporated, add in the milk and cream as needed to make a thick and creamy soup. Again the creamy broth should only cover the vegetables by an inch or two. 

Let simmer on low until ready to serve, I just seasonings as desired and serve and bread bowls or with bread on the side. 

The soup tastes better the next day.