2 tablespoons butter 2/3 cup celery, diced 2/3 cup onion, diced 2 cups potatoes diced 1 clove garlic, minced 2 1/2 cups hot water 1 ounce clam base 2 cups hot water, more if needed 7 ounces chopped clams with juice 1 carrot, peeled and grated 1 pint half and half ***Roux*** 1/2 cup butter 1/2 cup flour
Saute celery, onion, and garlic in the 2 Tbsp. butter. Add potatoes and water, and simmer for 30 minutes. Add clam base, a pinch of thyme, salt, pepper, and hot water. Simmer for 15 minutes and add clams and carrot. Simmer 15 minutes and add half and half and water. Heat through until simmer. Meanwhile make a roux out of the 1/2 C. butter and the 1/2 C. Flour make sure that the flour cooks through before adding this to the simmering soup.
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