Name: New England Clam Chowder
Ingredients: 10 tb unsalted butter; 1/2 md onion, diced; 1/2 md carrot, diced; 1/2 celery stalk, diced; 10 tb flour; 10 c bottled clam juice; 8 sprigs fresh thyme, or 1 1/2 ts dried thyme leaves; 1/2 ts ground nutmeg; 1/2 tb salt; 1/4 ts ground white pepper or to taste; 2 c canned chopped clams; 1 c whipping cream; 1 c half-and-half

New England Clam Chowder

Ingredients

10 tb unsalted butter
1/2 md onion, diced
1/2 md carrot, diced
1/2 celery stalk, diced
10 tb flour
10 c bottled clam juice
8 sprigs fresh thyme, or 1 1/2 ts dried thyme leaves
1/2 ts ground nutmeg
1/2 tb salt
1/4 ts ground white pepper or to taste
2 c canned chopped clams
1 c whipping cream
1 c half-and-half

Instructions

Servings: 10. Melt butter in a 3-quart pot over low heat, add the onion, carrot and celery and cook, stirring occasionally, about 5 minutes. Add the flour and cook, stirring another minute. Add the clam juice, thyme, nutmeg, salt and pepper, increase heat to high and bring to a boil. Reduce heat to low and simmer for 1 hour, skimming off the foam and reducing to 8 cups liquid. Add chopped clams, half-and-half and cream, bring back to a boil and immediately remove from heat. Serve piping hot.