Grandma Verna's Clam Chowder
1/2 C diced onion
1/2 C diced celery
1 8-oz. can minced clams
4 C chicken broth
1 C diced, peeled potato (peeling is optional)
1/2 C flour
1 C milk
1 C half-and-half
Dash each of thyme, salt, pepper, & curry powder
In a large saucepan, saute onion and celery in 2 TB melted butter until transparent. Add liquid from clams, chicken broth and potatoes; simmer until potatoes are tender. In a separate pan, melt 1/4 C butter and stir in flour until smooth (this is called a roux)--do not brown. Gently stir butter mixture into soup. Add chopped clams, milk, and half-and-half. Stir gently until thickened, then add thyme, salt, pepper and curry powder. Makes about 6 servings.
**This recipe is great on its own, but also lends itself well to chives, bacon bits, oyster crackers--whatever you like on your chowda...