Ingredients

12 tablespoons unsalted butter divided 2 cups chopped yellow Onions 2 cups medium diced Celery 2 cups medium-diced carrots 4 cups peeled medium diced boiling Potatoes 1½ teaspoons minced fresh Thyme leaves 1 teaspoon Kosher Salt ½ teaspoon freshly ground black pepper 4 cups Clams juice ½ cup Plain Flour 2 cups Milk 3 cups chopped fresh chowder Clams

Description

Melt 4 Tablespoons (1/2 Stick) Of The Butter In A Large Heavy-bottomed Stockpot. Add The Onions And Cook Over Medium-low Heat For 10 Minutes, Or Until Translucent. Add The Celery, Carrots, Potatoes, Thyme, Salt, And Pepper And Saute For 10 More Minutes. A

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