Boston Clam Chowder

Name: Boston Clam Chowder
Total time: 35 min
Ingredients: 3 cups potatoes, (cubed); 1 cup green onion, (chopped); 1 cup carrots, (chopped); 1 cup celery, (chopped); 1 Tbsp garlic (minced); 2 Tbsp chicken oxo, (powdered); 1 Tbsp salt, adjust to your taste ((I prefer a vegetable salt like 'Herbamare')); 1/2 tsp pepper; 1/2 tsp thyme, dried; 236 ml clam nectar, (as well as the nectar drained from the clams); 568 ml (20 oz) whole butter clams, (chopped slightly, if necessary); 1/2 cup flour; 6 cups 1/2 & 1/2 cream OR use (3 1/2 cups of 1% milk for a lighter version)

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Cooking tools:

Chef's knife
Cutting board
Pot
Can opener
Measuring cup
Measuring spoon
Whisk
Wooden spoon
Ladle
Saucepan
Colander
Mixing bowl

Ingredients

3 cups potatoes, (cubed)
1 cup green onion, (chopped)
1 cup carrots, (chopped)
1 cup celery, (chopped)
1 Tbsp garlic (minced)
2 Tbsp chicken oxo, (powdered)
1 Tbsp salt, adjust to your taste ((I prefer a vegetable salt like 'Herbamare'))
1/2 tsp pepper
1/2 tsp thyme, dried
236 ml clam nectar, (as well as the nectar drained from the clams)
568 ml (20 oz) whole butter clams, (chopped slightly, if necessary)
1/2 cup flour
6 cups 1/2 & 1/2 cream OR use (3 1/2 cups of 1% milk for a lighter version)