Pops Clam Chowder

Pops Clam Chowder 51oz/3lbs Can of Chopped ocean clams 4 large Russet potatoes 1/2 cubes 2 medium/large yellow onion diced 2 medium/large red onions diced 2 large heads of garlic minced 1 stick of butter 1/2 AP flower 1 cup of olive oil 2 cups Half and Half 2 Tbsp of table salt 2 large pinches of kosher salt Optional Large pinch or 2 of fresh cracked black pepper 1/2 stick of butter In a skillet, melt down the stick of butter, then add the flower and brown slightly. Set the rue aside. In a large pot boil the 4 cubed potatoes with table salt as you do the next step. When cooked, leave the potatoes in the water to keep them from cooling off before adding them to the Chowder. In a very large pot, warm the olive oil. Add the diced onions, and kosher salt stirring occasionally to sweat them. Bring them to a low boil for about 5 minutes. Then add the garlic, and stir to cook them for 1 minute. Add only the juice from the can of clams, and add 2 cups of Half and Half. Bring so a low simmer and wait for the olive oil to begin to combine/change as shown. Then add the rue to the main pot, and keep stirring to combine for about 2-3 minutes. Add potatoes and clams to the main pot. At this point the Chowder is done, but you can add the black pepper, and/or extra butter. To warm leftovers, you can add some whole milk to thin the soup if it is too thick.