Dive into a bowl of creamy, dreamy clam chowder! We're sharing Lisa's cherished recipe; we're talking tender clams, hearty potatoes, and a broth so rich you'll be swimming in flavor. Easy to follow instructions and simple ingredients, this homemade recipe is where it's at. 

Get ready to create a chowder that will have everyone "clamoring" for more!

INGREDIENTS

1 1/4 cup Onions, finely chopped

1 cup celery, finely chopped

(2) 6 1/2 oz canned clams

3/4 cups flour

3/4 cup butter

1 quart half & half

1 tsp salt

Pinch of pepper

2 tbsp vinegar

1 tsp Tabasco

6 bay leaves

3/4 tsp whole thyme

INSTRUCTIONS

1. Make a roux with the butter and flour. Slowly add the half and half, so it stays thick. 

2. In a separate pot, combine veggies and clam juice. Add enough water so that your veggies are covered. Bring to a boil then turn off. 

3. Combine mixture with the roux. Then add clams and all remaining ingredients. Cook until ready to serve.

ADDITIONAL TIPS

I like to put my pot in the oven at 200°F to keep it warm until I serve it. 

Like all soup, it is always better the day after ;)