Mom’S Clam Chowder

• 1/2 cup each chopped onion, celery and carrot
• 1/4 cup chopped green pepper
• 3/4 cup butter, divided
• 3/4 cup all-purpose flour
• 1 carton (32 ounces) chicken broth
• 1 bottle (8 ounces) clam juice
• 1 medium potato, peeled and cubed
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 2 cups half-and-half cream
• 4 cans (6-1/2 ounces each) minced clams, undrained
• 1 cup milk

1. In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended.
2. Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently.
3. Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving.

onion, green pepper, butter, flour, chicken broth, clam juice, potato, bay leaf, salt, parsley flakes, curry powder, pepper, cream, milk

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