Clam and Potato Chowder

• white wine or olive oil
• 1 cup diced onion
• 12 cup diced celery
• 1 diced carrot
• 2 cups diced and peeled potatoes
• 1 cup water
• 1 teaspoon dried thyme (to taste)
• 12 teaspoon black pepper (to taste)
• 1 bay leaf
• 1 cup skim milk
• 1 tablespoon flour
• 12 cup instant potato flakes
• 2 (6 1/2 ounce) cans minced clams with juice (do not drain)
• 14 teaspoon liquid smoke (to taste)
• salt and pepper

1. I like the veggies for this to be very finely chopped, almost pureed, so I ran the onion, celery and carrot through my food processor first.
2. You can do this if you wish, or else skip this step and use the diced vegetables.
3. In a large nonstick saucepan, heat a bit of wine or oil over medium heat.
4. I prefer wine for this.
5. Add onion, celery and carrot; stir and cook until onion is tender (about 5 minutes).
6. Add potatoes, water, thyme, pepper and bay leaf.
7. Cover and simmer for 12-15 minutes, until potato is softened.
8. Whisk milk, flour and potato flakes together in a bowl.
9. Add milk mixture, the clams with their juice, and the Liquid Smoke to the saucepan.
10. Stir and simmer for 2-4 minutes, until soup begins to thicken.
11. Remove bay leaf and season with salt and pepper.

white wine, onion, celery, carrot, potatoes, water, thyme, black pepper, bay leaf, milk, flour, liquid smoke, salt

Taken from www.food.com/recipe/clam-and-potato-chowder-205845 (may not work)