My Very Best Clam Chowder

• 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

1. Saute onions in a little oil until soft (7-8 minutes).
2. Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
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. Add bottled clam juice and the juice from the canned clams (set the clams aside).
5. Add the wine and clam base and mix well.
6. Add the potato and onion mixture and bring to a boil.
7. Lower heat and bring it to a soft consistent boil.
8. Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
9. Add heavy whipping cream and clams and reheat.
10. Add salt& pepper to taste.

flour, butter, yellow onion, russet potato, clams, clam juice, heavy whipping cream, white wine, boulion clam base, salt, bread, parsley

Taken from www.food.com/recipe/my-very-best-clam-chowder-107943 (may not work)