Clam Chowder

• 1 cup Water
• 3 whole Medium Potatoes, Diced
• 2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 1 stick Butter Or Margarine
• 1/2 whole Large Onion, Finely Diced
• 1/2 cups Flour
• 2 cups Milk Or Half-and-Half
• 1 can (142g Size) Whole Baby Clams In Juice
• 1 Tablespoon Parsley (optional)
• 1 cup Cream

1. In a Dutch oven, place the water, potatoes, salt, pepper, and garlic powder. Bring to a boil for 10 minutes or until potatoes are tender.
2. Meanwhile, in a saucepan or microwave bowl, melt the butter and saute the onion for 3-5 minutes. Stir in the flour, and then whisk in the milk or half-and-half. Boil until thickened. Add to the Dutch oven along with the clams and juice, parsley, and cream. Stir gently and heat through but do not boil.

water, potatoes, salt, pepper, garlic, butter, onion, flour, milk, in juice, parsley, cream

Taken from tastykitchen.com/recipes/soups/clam-chowder-3/ (may not work)