New England Clam Chowder

1/2 cup clarified butter
1 clove garlic, minced
1 medium onion, chopped
1 rib celery, chopped
1/2 tsp ground whtie pepper
1 bay leaf
1/4 tsp thyme
1/2 cup flour
(3) 10-oz bottles clam juice
3 cups half and half
1 large potato, diced into 1/4 inch pieces
1 1/4 tsp salt
(2) 6.5-oz cans chopped clams

In a large, heavy bottomed pot over low heat sauté garlic in clarified butter for 1 to 2 minutes. Add onions, celery, and spices; sauté until onions are translucent. Stir in flour. Cook over low heat for 5 minutes, being careful not to brown. Slowly add clam juice and 1 1/2 cups cream, stirring constantly to avoid lumps. Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes and salt. Simmer 20 to 30 minutes or until potato is just tender. Stir in rest of half and half. Remove from heat and add chopped clams. Stir, let sit 1 minute. If desired, thin with half and half or milk. Serve hot.

Makes 9 servings

Allergy Warning: Contains MilkContains ShellfishContains Wheat

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