Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme.
INGREDIENTS (for 6 servings):
- 1/2 cup butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1/2 cup all-purpose flour
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 2 potatoes, peeled and cubed
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon dried thyme
- salt and pepper to taste
PREPARATION:
In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.