Now that the snow has arrived, it’s time for making soups, chowders and stews.  One of my family’s favorites is this clam chowder recipe which was originally published in Light and Tasty magazine.  I have tweeked it a bit as requested by Hubby.  It is particulary yummy served with some crusty French bread.  Enjoy!

Yvonne’s Clam Chowder

3/4  cup each chopped onions, celery and carrots
1/2  cup chopped green pepper
1/4  cup butter, cubed
1       carton (32 oz.) reduced-sodium chicken broth
1       bottle (8 oz.) clam juice
2       teaspoons reduced-sodium chicken bouillon granules
1       bay leaf
1/2  teaspoon dried parsley flakes
1/2  teaspoon Kosher salt
1/4  freshly ground pepper
5       medium Yukon potatoes, peeled & cubed
2/3  cup all-purpose flour
2       cups milk, divided
6      cans (6-1/2 ounces each) minced clams, undrained
1      cup half-and-half cream

In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender.  Stir in the broth, clam juice, bouillon and seasonings.  Add potato.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. 

In a small bowl, combine flour and 1 cup milk until smooth.  Gradually stir into soup.  Bring to a boil; cook and stir for 1-2 minutes or until thickened. 

Stir in clams, cream and remaining milk; heat through (do not boil).  Discard bay leaf before serving. 

YIELD:  12 servings (3 quarts)