Clam chowder

1. In a 3 litre (12 cup) cooking pot, melt 45 ml (3 tbsp) butter over medium heat.
2. Add 75 ml (5 tbsp) flour and cook for 2 to 3 minutes, stirring constantly. Set aside.
3. Drain the clams over a bowl to collect the juice. Set the clams aside.
4. Add 250 ml (1 cup) clam juice and 250 ml (1 cup) water to the collected clam juice.
5. Place the butter and flour mix over medium heat.
6. Add 1/3 of the clam juice mix.
7. Stir vigorously with a whisk, and add the rest of the clam juice mix while whisking.
8. Bring to a boil and cook for 4 to 5 minutes until the liquid thickens and the taste of flour disappears.
9. Pass the liquid through a sieve above a bowl. Set aside.
10. Wash the pot and replace it on the heat.
11. Heat 15 ml (1 tbsp) butter and 15 ml (1 tbsp) oil over medium-high heat. Add the onion, carrot and celery.
12. Brown for 2 to 3 minutes.
13. Add the garlic and cook for 1 minute, stirring constantly.
14. Add the white wine and reduce to 2/3.
15. Add the thickened clam juice, the clams, potatoes and cream. Season.
16. Simmer for about 20 minutes or until the vegetables are tender, stirring occasionally. 
17. Mix in the parsley.
18. Serve the clam chowder immediately.

This chowder is quite filling and may be considered a meal in itself.