4 cups russet potatoes (peeled and chopped into small pieces)
1 cup unsalted butter
1/4 cup diced green onion
2 cups diced peppers (red, orange, yellow, green, doesn't matter)
1 cup diced celery
1/2 cup flour
4 cans (6.5 ounce) minced clams (with all the juice)
2 teaspoon salt (you may need a little more, "to taste")
4 cups half and half (I always use regular whole milk, doesn't matter)
1 cup milk (so I use a total of 5 cups whole milk when I make it)
2/3 cup bottled clam juice
DIRECTIONS:
Place potatoes in a pot and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside.
On medium-low heat, melt butter. Add diced onions, celery and peppers and cook until veggies are tender. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half (or milk) a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream.
Place salt, clams and juice from cans, bottled clam juice and milk with mixture. On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low, add potatoes, and let chowder simmer gently for just a few minutes.
Serve with rolls, crackers, and/or cheese!