Christmas Eve Clam Chowder

• 1-3/4 pounds medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup chopped sweet onion
• 1/2 cup all-purpose flour
• 4 cups heavy whipping cream
• 2 cans (6-1/2 ounces each) chopped clams, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Dash ground nutmeg

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-9 minutes or until tender. Drain, reserving 1/2 cup potato water.
2. Meanwhile, in another large saucepan, heat butter over medium heat. Add celery, carrots and onion; cook and stir 6-8 minutes or until tender.
3. Stir in flour until blended; gradually stir in cream and reserved potato water. Bring to a boil; cook 2-3 minutes or until slightly thickened, stirring occasionally. Add clams, seasonings and potatoes; heat through.

potatoes, butter, celery, carrots, sweet onion, allpurpose, heavy whipping cream, salt, pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/christmas-eve-clam-chowder/ (may not work)