Clam Chowder

I've always wanted to make homemade clam chowder, but so many of the recipes I've found call for canned clam chowder in them. This recipe was amazing! My hubby gave it two thumbs up and begged for more. Next time I make it, I will double the recipe so that I have plenty for our lunches during the week (this only made about 6 servings).

Ingredients:

1 Tbsp. butter
2 celery pieces, finely chopped
1 leek, cleaned and finely chopped
1 large onion, finely chopped
2-3 garlic cloves, minced
4 potatoes, peeled and cubed
1 cup chicken stock
1 bottle (8 ounces) clam juice
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/3 cup all-purpose flour

1 cup skim milk
1 cup half-and-half
2 cans (6-1/2 ounces each) chopped clams, undrained

Directions:

1. Melt the butter in a large stock pot. Saute the celery, leek, onion in the butter until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and half-and-half; heat through (do not boil); turn down to low heat.

Makes about 6 servings.

Recipe adapted from Reluctant Entertainer