Categories: Main Dish, Seafood, Stew
Ingredients
- 2 cups russet potatoes (peeled and cubed 1/2" x 1/2" pieces)
- 1/2 cup butter
- 2 tablespoons diced green onions (bulb only)
- 1/4 cup flour
- 2 (6 1/2 ounce) cans minced clams (with juice)
- 1 teaspoon salt (or to taste)
- 16 ounces half-and-half
- 1/2 cup whole milk
- 1/3 cup clam juice
- fresh parsley (minced for garnish)
Directions
-
Place potatoes in saucepan and cover with water, cook on medium heat until tender.
-
Remove potatoes from heat, drain and set aside.
-
In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
-
Add flour to butter and stir briskly.
-
Mixture will start to thicken.
-
Add half and half a little at a time while stirring briskly.
-
Mixture will be creamy and will look like thick cream.
-
Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
-
On medium low temperature bring chowder to a slow boil.
-
Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.