SOUP RECIPE: New England Clam Chowder

2-tbsp butter or margarine
1-1/2-cups diced potatoes
1/2-cup diced carrots
1/3-cup diced celery
1 small onion, diced
1 garlic clove, minced
1/4-cup flour
3-1/2-cups water
1/4-tsp pepper
1/2-cup milk or cream
2-10oz cans of baby clams, juice reserved
2-tbsp Knorr Instant Seafood Stock

In a large saucepan, melt butter over medium heat
Add potatoes, carrots, celery, onion, and garlic
Stir and cook for 5 minutes or until softened
Add flour and stir until well blended
Gradually stir in water
Add stock mix, reserved juice, and pepper
Bring to a boil
Reduce heat, cover and simmer 10 minutes
Stir in milk
Simmer 3 minutes
Add the clams and simmer for 1-minute (if you let them simmer too long, the clams will get tough)
Serve immediately

Makes 4 servings

MORE SOUP RECIPES