3 Tablespoon butter 1 onion, diced 4 green onions chopped, green portion reserved 4 stalks celery, finely chopped 12 small red potatoes, scrubbed and cut into ˝” dice (I leave the peels on) 2 garlic cloves, minced 1/3 cup flour 1 ˝ cups chicken broth 1 ˝ cup fat free half and half 4 (6.5 ounce) cans, minced clams 1 teaspoon salt
1. Melt butter in a large stock pot. Add onions (reserve the green portion of the green onions), celery, red potatoes and garlic cloves. Sauté 3-4 minutes until onions are tender. 2. Add flour and stir well. 3. Add broth, half and half, clams and salt. Stir constantly while cooking over medium heat until mixture starts to thicken. 4. Reduce heat to low and simmer for 30 minutes or until the potatoes are tender. 5. Serve, topping each bowl with the reserved chopped green onion pieces.
