New England Clam Chowder With Vegetables
|Unsalted butter/Margarine||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Carrots||4 Large, diced|
|All purpose flour||2 Tablespoon|
|Canned minced clams||13 Ounce (Two 6 1/2 Cans, Drained, With Liquid Reserved)|
|Chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs)|
|Potatoes||2 Small, diced|
|Milk/Half and half||2 Cup (32 tbs)|
|White pepper||1⁄4 Teaspoon|
Place the butter in a 3 1/2 quart microwave-safe casserole, cover with wax paper, and microwave on High for 1 minute.
Add the onion and carrots, cover with the casserole lid, and microwave on High until the onion is glassy about 5 minutes stirring once midway.
Blend in the flour, cover, and microwave on High for 1 minute.
Place the clam liquid in a 2-cup measure and add enough chicken stock to total 2 cups.
Add the stock mixture and the potatoes to the casserole, cover, and microwave on High until the potatoes are almost tender about 8 minutes stirring once midway.
Mix in the clams, milk, salt, and pepper.
Cover and microwave on High until the chowder steams 4 to 5 minutes stirring once midway.
Reduce the power level to Medium Low and microwave, covered, for 3 minutes.
Ladle into soup bowls and sprinkle with the paprika if desired.