New England Clam Chowder

By ghinman

Ingredients

• 10 Cheerystones
• 6 Quahogs
• 1 med. onion
• 1 rib celery
• 1 lg. potato, diced
• 32 oz. clam juice
• 1 pt. heavy cream
• 1 cup water
• 4 oz. clarified butter
• 4 oz. flour
• 1/4 tsp. Thyme
• 1/2 tsp. White Pepper
• 1 small bay leaf
• 1 clove minced garlic

Preparation

Step 1

Wash clams thoroughly. Place quaghogs in pot with 1/2 cup of water. Cover tightly and steam until clams open. Repeat the process with cherrystones. Remove the clams from shell, chop coarsley, and reserve broth in a separate container.
In the same pot, add 4 oz. clarified butter and garlic. Saute 2-3 min. Add onions, celery and spices. Saute until onions are translucent. Add flour to make roux, stirring constantly. Cook over low heat for 5 min., don't burn. Slowly add clam juice, fresh and commeercialm stirring constantly to avoid lumps. Simmer for 10 min. The soup will be thick at this point, so be careful it does not burn. Add potatoes and cook until tender. Add cream and clams and bring back to a boil. Season to taste.

If clams are not available, substitute with 12-14 oz. canned or frozen clams, and use an additional 8 oz. of good commercial clam juice.