Pacific Northwest Clam Chowder

Ingredients

• 1 cup chopped onion

• 1/2 cup sliced celery

• 2 Tbsp vegetable oil

• 2 Tbsp all-purpose flour

• 2 cups chicken stock or 2 cups water and 2 tsp chicken bouillon

• 1 cup clam juice

• 1/4 tsp dried thyme

• 1 cup diced potato

• 2 cups fresh or frozen corn kernels

• 1 cup milk

• 1/8 tsp salt

• Pinch of ground black pepper

• 1 small (6.5 oz) can minced clams

Tools Needed

• 1 liquid measuring cup

• 1 set dry measuring cups

• 1 set measuring spoons

• 1 chef’s knife

• 1 cutting board

• 1 can opener

• 1 vegetable peeler

• 1 large stockpot with lid

Steps:

1. Chop the onion and thinly slice the celery. Peel the potatoes and dice into 1/4-inch pieces.

2. Heat the vegetable oil in a large stockpot on low heat. Add the onions and celery and cook for 10 minutes, until soft and translucent.

3. Add the flour and cook, stirring frequently, for 3 to 5 minutes, making sure the flour does not burn and that no lumps remain. Add the chicken stock, clam juice, and dried thyme. Stir to combine.

4. Add the potatoes to the stockpot, turn the heat up to medium, and cook for 15 minutes or until potatoes are tender.

5. Add the corn, milk, salt, and pepper. Stir and let the soup simmer for 5 more minutes.

6. Add the canned clams and their juice to the stockpot. Stir and remove from the heat. Serve hot.