California Clam Chowder

California Clam Chowder

Ingredient
3/4 cup olive oil
2 cups onion
4 cups celery
3/4 cup flour
12 cups clam juice
3 cups red bell pepper
3 cups carrot
3 pounds minced clams
3 cups tomato concasse
1 teaspoon red pepper flakes
3 pounds potato
1 teaspoon thyme
1 teaspoon oregano
6 cups half and half
1/2 teaspoon salt

Preparation:
1. Heat olive oil in a stockpot, over a medium flame add onions and half of the celery heat.

2. Stir for 5-6 minutes whisk in flour, heat and stir for 5 minutes, until blonde

3. Stir in clam juice, heat and stir until thickened add remaining celery, bell peppers, carrots, clams in juice, tomatoes, and red pepper flakes bring to a boil, reduce heat, and simmer for 30 minutes.

4. Add potatoes, thyme, and oregano, and simmer for another 30 minutes remove from heat and stir in half & half or milk season to taste with salt and white pepper

5. Serve hot, accompanied by sourdough french bread