Clam Chowder Soup

Portion for 4 small bowls

- Pork belly (4 small pieces)
- 2 tbs of butter
- 1/2 Yellow Onions (small pieces)
- Chopped Celery
- Chopped Carrots
- Chicken Broth (1 cup)
- Cream (1/4 cup)
- Frozen clams (1 cup)
- Powder

Oil your pot, add in your pork belly. Stir for 5-6 minutes until golden brown. Add in butter, 2 table spoons of flour, stir and add chopped onions. Stir for 2 minutes, add carrots and celery. Add salt and pepper. Add in chicken broth and milk if available. Boil at low heat for 20 minutes. Chop half of clams in small pieces. Add more water to your pot until good consistency. Add chopped clams, boil for another 5-8 minutes. Add cream. Stir well, add the rest of the clam and more salt to taste. Add flour and water if soup is not thick enough. Serve.