New England Clam Chowder

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ sticks Butter
• 1 whole Baking Potato, Chopped
• 2 whole Carrots, Finely Diced
• ½ whole Onion, Finely Diced
• 2 stalks Celery, Finely Diced
• 1 teaspoon Old Bay, Plus More If Needed
• 3 Tablespoons Flour
• 2 cups Water
• 2 cups Chicken Stock
• 3 cans (6 1/2 Oz. Size) Chopped Clams In Their Juices
• ½ cups Heavy Cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot over medium heat. Add the diced onion, celery and carrots and cook, stirring, for 5 minutes until softened.

2. Add the chopped potato and sprinkle the flour over the vegetables. Stir constantly for 2 minutes so the flour cooks without browning.

3. Slowly whisk in the water and chicken stock, scraping up any bits from the bottom of the pot. Bring to a gentle simmer.

4. Reduce the heat to medium-low, partly cover and simmer for 15 minutes, until the potato and carrots are fork-tender.

5. Stir in the canned chopped clams with their juices and 1 teaspoon Old Bay. Simmer gently for 5 minutes to heat the clams through. The clams are already cooked.

6. Stir in the heavy cream and heat gently for 3 to 5 minutes without letting it boil. Taste and add more Old Bay if needed, then serve hot.