INGREDIENTS
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2 tablespoon Butter
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2/3 cup Celery diced
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2/3 cup Onion diced
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2 cup Potatoes diced
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1 clove Garlic minced
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2 1/2 cup Hot Water
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1 ounce Clam Base
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2 - 3 cup Hot Water
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7 ounce chopped Clams with Juice
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1 Carrot peeled and grated
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1 pint half and half
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Roux of 1/2 cup Butter, and 1/2 cup Flour