Ingredients
12 T(1 1/2 sticks) unsalted butter, divided
2 C chopped yellow onions (2 onions)
2 C medium-diced celery (4 stalks)
2 C medium-diced carrots (6 carrots)
4 C peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 t minced fresh thyme leaves (1/2 t dried)
1 t kosher salt
1/2 t ground black pepper
1 quart (4 cups) clam juice
1/2 C all-purpose flour
2 C milk
3 C chopped fresh chowder clams (1 1/2 pounds shucked clams)
Preparation
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
