New England Clam Chowder

This is the recipe we had on Christmas Eve...

This is the link to the original recipe.

http://allrecipes.com/recipe/new-england-clam-chowder-iii/detail.aspx

While the basic ingredients are great...the directions are a little crazy. I have simplified them for you below. Remember....this recipe is enough for 20 servings. You can go to the link above and adjust the ingredients on the calculator on allrecipes.com


New England Clam chowder. (Modified)

Ingredients

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 onions, chopped
• 1/2 bunch celery, chopped
• 4 cups milk
• 4-1/2 (16 ounce) cans minced clams, drained with juice reserved
• 4 cups chicken broth
• 2 cups heavy cream
• 3+ teaspoons chopped fresh thyme
• salt and pepper to taste
• about 6 cups diced potatoes

Saute onions and Celery with the thyme in a little oil or butter until onions are transparent.
Add Chicken broth and potatoes. Simmer until potatoes are well cooked.
Add clams with juice and simmer about 10 min or so.
Add the milk and cream and heat until hot but not boiling.
In small sauce pan over medium heat make Roux of equal parts flour and butter. (start with about 1/2 cup each). Cook until well blended and bubbly. Add to hot soup while stirring until you get the desired consistency. Cook for about 5-10 min longer to make sure the roux cooks.
Season with salt and pepper to taste.