New England Clam Chowder

New England Clam Chowder

Ingredients

• 1 cup chopped onion
• 3 cloves garlic
• 4 cups peeled and diced potatoes
• 1 cup diced celery
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (10 ounce) cans minced clams, drained with juice reserved
• 1 quart half-and-half cream
• 3/4 cup butter, melted
• 3/4 cup all-purpose flour

Directions

1. In a blender or food processor, combine onion, garlic and enough water to make a smooth paste. Set aside.
2. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Add enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
3. Stir in half-and-half.
4. In a small pot melt butter and stir in flour. Keep stirring until it bubbles and starts to thicken. Whisk into soup. Cook and stir until thickened.
5. Stir in clams.
6. Salt and pepper to taste