Clam Chowder

So much fresher and healthier than the canned stuff!

Clam Chowder
3 Tbsp butter
2 Tbsp EVOO
1 c diced onion
1 c diced celery
1 c diced carrot
2 c diced potatoes
1/4 c flour
1 bottle clam juice
4 c chicken stock (one large box with a pour-spout)
1/2 c half and half
2 cans whole clams, drained (juice reserved) and checked over to ensure there are no little bits of shell
1/4 c chopped fresh parsley
salt & pepper

Melt the butter with the EVOO in a large soup pot or a dutch oven over medium heat. Add the onions, celery, carrots and potatoes, and salt & pepper to taste. Saute for about 10 minutes, until the veggies are tender and the onions are translucent. Add the flour and cook for a minute or two. Add the bottled clam juice slowly, stirring constantly to prevent lumps. Add in the chicken stock and bring the heat up to high, stirring often, until the soup begins to thicken. Reduce the heat back to medium. Add in the half and half, reserved clam juice and the clams. Cook just for a few minutes, until the clams are cooked through, then stir in the chopped parsley and serve.

Makes enough soup for 4-6 people.

Edited because I forgot about the potatoes! Whoops!