This soup is rich and creamy, and it’s quick and easy to prepare. To cut back on calories, you can use skim milk as a substitute for the milk and/or half and half. 
Combine diced potatoes, celery, onions, and salt in a 3 quart covered sauce-pan.
Cover with chicken broth, and if all the vegetables aren’t completely submerged, add just enough water to cover. Put on the lid, and bring to a boil over medium high heat. Simmer on medium for 10-15 minutes or until veggies are tender.
While the vegetables are simmering, heat the milk in the microwave for 4-5 minutes on high. Watch that it doesn’t boil. Then …
Melt butter over low heat.
Add flour and sea salt, and whisk together.
Turn up heat to medium high, and whisk in hot milk and half and half. Stir constantly until bubbly and thickened.
Turn off heat.
Pour in cooked vegetables and broth.
Stir in clams. Add salt and pepper to taste.
- 2 cups potatoes, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 14 ounce can chicken broth
- ¾ cup butter
- ¾ cup flour
- 2 cup half and half
- 4 cups milk
- 1 ½ teaspoons sea salt
- 2 (7.5 ounce) cans minced clams with juice
- Combine diced potatoes, celery, and onions in a 3 quart pot, and cover with chicken broth. If the vegetables aren’t completely submerged, add just enough water to completely cover.
- Sprinkle with ½ teaspoon sea salt
- Cover pot with lid, and bring to a boil.
- Simmer 10-15 minutes, until tender.
- Heat milk in microwave for about 5 minutes to speed up the process.
- Melt butter in large pot over low heat.
- Add flour and 1 teaspoon sea salt, and whisk together.
- Stirring constantly, pour in hot milk and half and half. Turn heat to medium high, and continuing to stir constantly, heat until thick and just about to boil.
- Pour in vegetables and chicken broth.
- Add clams and juice.
- Garnish with chopped parsley and fresh ground pepper.
Garnish with chopped fresh parsley