Clam Chowder

So, I don't think we'll be seeing anything above 45 degrees for a while.  All I can think about now is staying warm, and keeping our insides warm with food.  Soups are always great, and chowders are even better and delicious. One of our favorites, is clam chowder, and once you see how easy it is, it'll be yours too.
Although we have made this chowder exactly how Emeril made it, we have learned to make it a little more budget friendly by sometimes using milk and a little more flour instead of heavy cream, I use canned clams instead of fresh, and there are times I use herbs I already have like sage or oregano instead of thyme. Even though it looks like a lot, most of the ingredients used are those that you'd have in your fridge or pantry.
This chowder can be chunky or more smooth. I usually leave it the way it is because Honey likes it, and it's easier to put my portion into the food processor to have it smooth with a little texture, the way I like it.
This goes great with a crusty baguette you can get fresh for $2.00 at the bakery of your grocery store. Enjoy!

CLAM CHOWDER
serving: 4-6

3 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green onion
1/2 cup chopped celery
1 large chopped carrot
2 dry bay leaves
1 teaspoon dry thyme
1/2 cup flour
6 medium potatoes, chopped into 1/2 inch cubes
2 cups heavy cream (you can use regular milk too)
4 cans minced or chopped clams, seperate liquid from clams
2 cups water
salt and pepper

In a large pot, over medium-high, add oil, onions, celery, carrots, bay leaf, and thyme.  Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.  Cook until onions are transparent.  Add flour and let cook for 3 minutes, stirring occasionally.  Add the potatoes, clam juice and water.  Bring liquid up to a boil and let simmer.  Simmer the mixture until the potatoes are fork tender, about 12 minutes.  Add the cream and bring up to simmer.  Add the clams and simmer for 2 minutes.  Season with salt and pepper if needed.

Adapted from Fall River Clam Chowder Recipe: Emeril Lagasse