Ingredients
3/4 cup each chopped onion, celery and carrots1/2 cup chopped green pepper1/4 cup butter, cubed1 carton (32 ounces) reduced-sodium chicken broth1 bottle (8 ounces) clam juice2 teaspoons reduced-sodium chicken bouillon granules1 bay leaf1/2 teaspoon dried parsley flakes1/2 teaspoon salt1/4 teaspoon curry powder1/4 teaspoon pepper1 medium potato, peeled and cubed2/3 cup all-purpose flour2 cups 2% milk, divided4 cans (6-1/2 ounces each) minced clams, undrained1 cup half-and-half cream
Preparation
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 the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.
