In large saucepan, combine vegetables, garlic, bottled clam juice
and juice drained from cans. Bring to boil, reduce heat and cook
until tender, about 20 minutes.
In a different large saucepan, melt butter over medium heat. Add
flour, and stir until bubbly. Add milk and stir until thick, about 20 minutes. Add vegetables, clam juice, and clams and heat through.
Season with salt and pepper.
Originally Submitted
2/5/2012
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