3 tablespoon butter 1 onion, diced 4 green onions chopped, green portion reserved 4 stalks celery, finely chopped 12 small red potatoes, scrubbed and cut into ½-inch dice (I leave the peels on and use about 2 cups total) 2 garlic cloves, minced 1/3 cup flour 1½ cups chicken broth 1½ cup fat free half and half 4 (6.5 ounce) cans, undrained minced clams 1 teaspoon salt or to taste
Melt butter in a large stock pot. Add onions (reserve the green portion of the green onions), celery, red potatoes and garlic cloves. Sauté 3-4 minutes until onions are tender. Add flour and stir well. Add broth, clams with the liquid from the can, and salt. Stir constantly while cooking over medium heat until mixture starts to thicken. Reduce heat to low and simmer for 15-20 minutes or until the potatoes are tender. Slowly add the half and half until the soup is the desired thickness. If you add the milk directly to the hot soup you have to be careful and stir constantly to prevent the half and half from curdling. It's recommended to place some hot soup in a small bowl, add about ¾ cup of the half and half and stir. Then add this mixture to the soup. Additional milk can be added in the same manner until the soup is as thick or thin as you would like. Serve, topping each bowl with the reserved chopped green onion pieces.