Name: New England Clam Chowder
Ingredients: 2 cup chopped fresh clams; 40 ounce fresh clam liquor; 1 med. onion, chopped; 1 rib celery, sliced; 1 large potato, 1/2" cubed; 1 pint heavy cream; 4 ounce clarified butter; 4 ounce flour; 1/2 tspn white pepper; 1 bay leaf; 1 clove garlic, minced; 1/4 tspn dried thyme

New England Clam Chowder

Ingredients

2 cups chopped fresh clams
40 ounces fresh clam liquor
1 med. onion, chopped
1 rib celery, sliced
1 large potato, 1/2" cubed
1 pint heavy cream
4 ounces clarified butter
4 ounces flour
1/2 tspn white pepper
1 bay leaf
1 clove garlic, minced
1/4 tspn dried thyme

Instructions

In a 5 qt. pot, add the butter and saute the garlic 2-3 min. Add the onions, celery and spices, continue to cook until onions are translucent. Add flour and stir constantly for 4-5 min. Do not burn! Slowly add clam juice, stirring. Simmer for 10 min. (The soup will be very thick at this point, so be careful it does not burn). Add the potatoes and cook until tender. Add cream and clams and and bring back to a boil. Adjust seasonings and serve. Note: you may use canned clams and bottled clam juice, however, the results will not be as good.