There are a few tips to the recipe. To begin with, I use canned clams because they are handy, but you can use fresh clams if you have access to them. The vegetables are a matter of preference, so feel free to use the veggies or your choice. I garnish the dish with bacon bits, but real bacon can be use too. The green onions add a pop of freshness and flavor, but if you are not a fan, they can be left out.
Melt the butter in a pan and add in the carrots, onions, and potatoes. Saute until they are tender crisp.
Add in the flour and stir until a roux forms.
Pour in the chicken stock and the juices of the clams.
Cover, reduce the heat, and simmer until the potatoes are tender for about 10 minutes.
Place the clams and cream in. Salt and pepper to taste.
Simmer for a few minutes until the clams are heated through.
Garnish with the green onions and bacon bits.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.