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Export 7 ingredients for grocery delivery
Step 1
To a large soup pot or Dutch oven, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered; stir to combine. Bring to a boil, then turn heat to medium-low and simmer, stirring occasionally, for 10-15 minutes, or until vegetables are tender.
Step 2
While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Gradually, about ¼ cup at a time, whisk in half & half. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
Step 3
When the vegetables are tender, add the thickened cream mixture to the large pot with the vegetables; stir to combine. Add the sea salt, sugar, and pepper; stir again to combine. Add the clams and stir well. Continue cooking until clams are heated through.
Step 4
Serve hot with your choice of toppings.
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