2cupsRusset potatoes (peeled and cubed into 1/2" X 1/2" pieces)
2tablespoondiced green onionthe white part only
1/4cupall purpose flour
2cans (6.5 ounce) minced clams (reserve juice)
1teaspoon salt (or to taste)
16ounces half and half
1/2cup whole milk
1/3cup bottled clam juice
freshparsley (minced for garnish)
Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter.
Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. The mixture will start to thicken. Add half and half a little at a time while stirring briskly. The mixture will be creamy and will look like thick cream. Place salt, clams, and juice from cans, potatoes, bottled clam juice and milk with the mixture.
On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently. Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.