New England Clam Chowder

---------- Recipe via Meal-Master (tm) v8.03

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.

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