You can make a day in advance and slowly warm up
Melt 4 tbsp of the butter in a large heavy bottomed stock pot. Add the onions and cook over medium-low heat for 10 mins or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes. Add the clam juice, bring to boil, and simmer, uncovered, until vegetables are tender, about 20 mins.
In a small pot, melt remaining 8 tbsp of butter and whisk in the flour. Cook over very low heat for 3 mins, stirring constantly. Whisk in a cup of 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.
If you use bottled clam juice instead of fresh, you may need to add more salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 208 (58%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 60.5mg||19 %|
|Sodium 411.5mg||14 %|
|Potassium 701mg||18 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 29.5g|
|Protein 7.4g||11 %|
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Calories per serving: 359
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