we have food at home.

~ingredients:

• fresh small clams
• carrot
• celery
• white onion
• potatoes
• chicken stock
• quart of half and half
• 1.5 stick of butter
• 3/4 cup all purpose flour
• salt
• pepper

~instructions: 

1. Clean your clams by scrubbing them and then soak in salted water for 30 min, drain. 

2. Prep veggies by dicing your carrot, celery, onion, and potatoes 

3. Cook clams in a pot of water (just enough to cover them) and remove once the clams start to open up. Save the water, this is now clam broth! 

4. Dump in all veggies with the clam broth and cook until tender. You can add in stock if the clam broth isn’t enough to cover the veggies. 

5. In a separate pot, you’ll now make the roux for the soup. Start with melting 1.5 stick of butter. 

6. Once melted, slowly whisk in flour. I find it easier to do in increments for easier whisking. If you dump all the flour in at once, its hard to manage and harder to ensure it cooks evenly. 

7. Once the butter and flour is mixed, whisk in the half and half. Again, I like to do this in increments as well. Whisk until thick and smooth. 

8. Add in the veggies, along with the broth it has been cooking in. Season to taste with salt and pepper. 

9. Before serving, stir in the clams. Be careful not to overcook the clams so they don’t get tough and chewy! 

10. Serve with crackers. Enjoy!