Potato And Clam Chowder

• 2 tablespoons olive oil
• 1 small onion
• 3 garlic cloves, minced
• 6 potatoes (large baking potatoes)
• 1 (10 ounce) can baby clams
• 1 (16 ounce) heavy cream
• 1 (6 1/2 ounce) chopped clams with juice
• 4 cups fat-free low-sodium chicken broth
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper
• 1 teaspoon black pepper
• 2 teaspoons salt
• 2 bay leaves
• 2 teaspoons Old Bay Seasoning

1. In a large pot saute (sweat) chopped onions in olive oil.
2. Peel and dice potatoes into small bites and add to onions and olive oil.
3. Add cayenne pepper, black pepper and salt.
4. Cook potatoes with 1/4 cup of water covered until fork tender.
5. In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
6. Add flour and butter mixture to large pot and mix with potatoes.
7. Pour 4 cups chicken broth and stir until it starts to thicken.
8. Add can of whole baby clams and chopped clams with juice.
9. Pour in heavy cream.
10. (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
11. Cook for 30 minutes.
12. Top with Old Bay Seasoning.

olive oil, onion, garlic, potatoes, baby clams, heavy cream, with juice, chicken broth, butter, flour, cayenne pepper, black pepper, salt, bay leaves, bay seasoning

Taken from www.food.com/recipe/potato-and-clam-chowder-398674 (may not work)