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New England Clam Chowder -the white kind




Source of Recipe


Internet


List of Ingredients




1 dozen medium clams, chopped
1 stick butter
1 small minced onion
1 small minced stick of celery
1 bay leaf
thyme
fennel (optional)
black pepper
3/4 cup flour
3 cups half and half
1 large or 2 medium diced potatoes (red, skin on)
1 strip of raw bacon, chopped

Soak clams just before chopping and save water and shells.
Saut� bacon, onion and celery in butter until onions are soft. Slowly add flour, blending well and cook over low heat for 5 minutes, being careful not to brown. Slowly pour about 2 cups of reserved water from clams and 1 cup of half and half, stirring well to prevent clumping. Add bay leaf and dashes of thyme, fennel and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes. Simmer 20-30 minutes or until potato is just tender. Stir in the remainder of the half and half. Remove from heat and add chopped clams. Stir, let sit 1 minute. Makes 10 satisfying servings.



Recipe