Clam chowder soup
Ingredients
13
Steps
3
Serves
6
Cook Time
40-55 Min
Ingredients
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Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 3o–45 minutes until the vegetables and potatoes are soft.
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To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.
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Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.