New England Clam Chowder

Title: NEW ENGLAND CLAM CHOWDER

Categories: Soups, Seafood

Yield: 4 servings

2 tb CLARIFIED BUTTER

3 ea HEARTS OF CELERY, CHOPPED

2 ea LEEKS, WHITE PART ONLY, CHOP

1 ea SPANISH ONION, CHOPPED

1 ea IDAHO POTATO, PEELED AND DIC

3 ts WHITE FLOUR

20 ea TOP NECK CLAMS, SHELLED,

1 x CHOPPED, STRAINED, AND JUICE

1 x RESERVED

1 c HEAVY CREAM

1 1/2 c WATER

1 x SALT TO TASTE

1. Simmer the celery, leeks, and onions in

clarified butter for six minutes. Add potatoes. Add the flour to

thicken, continually

stirring. 2. Add the chopped clams and juice. Continue

simmering for one

minute. Add the heavy cream and water. Simmer for 5 minutes. Add

salt to taste.

To bring out the full flavor of this delicious

chowder, remove it

from the heat and allow it to sit for a few

minutes. this

steeping will enrich its taste. If the chowder is

too thick, add

more water. --