Clam Chowder

Preparation Time:

Approx. 90 minutes

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Ingredients:

• 2 cups 1/2 inch dices potatoes
• 5 cups fresh chopped surf clams
• 3 cups clam juice
• 4 oz. butter
• 1/2 cup flour
• 1/4 cup minced onion
• 1/4 cup minced celery
• 2 tablespoons minced garlic
• 2 1/2 cups light cream
• salt as needed
• 2 teaspoons ground black pepper
• 3 bay leaves
• 3 teaspoons dry dill weed

Peparation:

Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.
Serve at once with oyster crackers.

Servings:

About 2� quarts or 12 servings