1/2 cup butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
2 teaspoons Old Bay seasoning
2 cups heavy cream
1 pound lump crabmeat, drained/ 4 cans of crab meat
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Season with salt, white pepper, thyme, and Old Bay. Reduce heat, and simmer 15 minutes.
Stir in cream and crab meat. Heat through, but do not boil once the cream has been added.
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
2 teaspoons Old Bay seasoning
2 cups heavy cream
1 pound lump crabmeat, drained/ 4 cans of crab meat
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Season with salt, white pepper, thyme, and Old Bay. Reduce heat, and simmer 15 minutes.
Stir in cream and crab meat. Heat through, but do not boil once the cream has been added.
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