Clam Chowder For A Crowd - cooking recipe

Ingredients

6 tablespoons butter
2 cups onions, finely diced
2 cups leeks, finely diced
2 cups celery, finely diced
1 cup carrot, finely diced
2 teaspoons garlic, minced
1/4 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon paprika
3/4 teaspoon thyme
2 teaspoons parsley
2 teaspoons dried celery flakes
5 -6 cups potatoes, small dice
8 ounces clam juice
4 cups water
6 1/2 ounces minced clams (juice reserved)
4 tablespoons red wine vinegar
6 cups half-and-half
1 cup flour
1 teaspoon Tabasco sauce

Preparation

In a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
Add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
Combine 3 C half and half with flour, then add to stockpot.
Add clams, remaining half and half and Tabasco to stockpot and stir to combine well.
Heat through, stirring to mix. As it heats through soup will thicken.
Be sure to taste chowder before serving and season further with additional salt and pepper if needed.
Serve and enjoy!