Name: new england clam chowder
Ingredients: 1 stick unsalted butter - divided; 1 cup yellow onions - chopped; 2 cloves garlic - chopped; 1 cup celery - medium-diced; 1 cup carrots - medium-diced; 2 cups boiling potatoes - peeled, medium-diced; 1 teaspoon fresh thyme leaves - minced; ½ teaspoon kosher salt; ½ teaspoon black pepper; 2x8 ounce bottles clam juice; ¼ cup flour; 1 cup milk; 1½ cups clams - chopped

what

1 stick

unsalted butter divided

1 cup

yellow onions chopped

2 cloves

garlic chopped

1 cup

celery medium-diced

1 cup

carrots medium-diced

2 cups

boiling potatoes peeled, medium-diced

1 teaspoon

fresh thyme leaves minced

½ teaspoon

kosher salt

½ teaspoon

black pepper

2x8 ounce bottles clam juice

¼ cup

flour

1 cup

milk

1½ cups

clams chopped

how

Melt half of the butter in a large heavy-bottomed stock pot. Add the onions and cook over medium heat for 10 minutes or until translucent.
Add the garlic, celery, carrots, potatoes, thyme, salt, and pepper and sauté for 10 minutes.
Add the clam juice, bring to a boil, and simmer uncovered until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining stick of butter and whisk in the flour. Cook over low heat for 3 minutes, stirring constantly.
Whisk in a cup of the hot clam broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.