Clam Chowder

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Serves: 6

Ingredients:

1 1/2 sticks Crystal Unsalted Butter, divided
2 C chopped yellow onions
2 C medium-diced celery
2 C medium-diced carrots
4 C peeled medium-diced boiling potatoes
1 1/2 tsp minced fresh thyme leaves (1/2 tsp dried)
1 tsp kosher salt
1/2 tsp black pepper
1 quart clam juice
1/2 C all-purpose flour
2 C Crystal milk
3 C chopped fresh chowder clams

Directions:

Melt 1/2 a stick of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining stick of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

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