Crawdad Chowder from Earlene Frech page

Step by Step method

Step 1.

Combine the potatoes, onion celery and carrot in a large saucepan.  

Step 2.

Add the clam juice to the saucepan with enough water to cover vegetables.  

Step 3.

Simmer for 20 minutes.  

Step 4.

Melt the butter in a medium skillet over medium-low heat.  

Step 5.

Stir in flour.  

Step 6.

Cook until bubbly, stirring constantly.  

Step 7.

Remove from the heat and stir in the half and half.  

Step 8.

Cook until thickened and bubbly, stirring constantly. 

Step 9.

Add the white sauce crawdads and other spices to the vegetables in the saucepan.  

Step 10.

Simmer for 20 minutes, stirring frequently. 

Step 11.

 

Step 12.

Notes

Step 13.

As with any soup it tastes better the second day.  

Step 14.

Also I did not add Tabasco to mine.  

Step 15.

You can also add 1/2 lbs of bacon fried and diced