My Very Best Clam Chowder

Ingredients

• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup chopped yellow onion
• 1 medium russet potato, peeled & diced

• 2 (6 ounce) cans minced clams, in liquid
• 1 cup bottled clam juice
• 1 cup heavy whipping cream
• 1/3 cup white wine
• 1 tablespoon of better than boulion clam base
• salt & pepper
• bread, scooped out into bowls,to serve in
• parsley, to garnish

Directions

1. 1

   Saute onions in a little oil until soft (7-8 minutes).

2. 2

   Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.

3. 3

   In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.

4. 4

   Add bottled clam juice and the juice from the canned clams (set the clams aside).

5. 5

   Add the wine and clam base and mix well.

6. 6

   Add the potato and onion mixture and bring to a boil.

7. 7

   Lower heat and bring it to a soft consistent boil.

8. 8

   Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.

9. 9

   Add heavy whipping cream and clams and reheat.

10. 10

    Add salt& pepper to taste.