Clam Chowder

Instructions

1. 1

   In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

   Tip: Be careful not to burn the onion.

2. 2

   Add the minced garlic and cook for 1 minute, until fragrant.

   Tip: Don't let the garlic burn.

3. 3

   Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.

   Tip: This will help thicken the soup.

4. 4

   Gradually add the chicken broth, whisking constantly to avoid lumps.

   Tip: Be patient and take your time.

5. 5

   Bring the mixture to a simmer and cook for 10 minutes, until the soup has thickened.

   Tip: Don't let the soup boil over.

6. 6

   Add the clams, potatoes, salt, and black pepper. Stir to combine.

   Tip: Make sure the clams are covered in the soup.

7. 7

   Reduce heat to low and simmer for 15 minutes, until the clams are cooked through.

   Tip: Don't overcook the clams.

8. 8

   Stir in the heavy cream and cook for an additional 2 minutes.

   Tip: This will add a rich and creamy texture to the soup.

9. 9

   Taste and adjust the seasoning as needed.

   Tip: Add more salt, pepper, or cream if desired.