Smokey Clam Chowder

• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 1/2 cup (1 stick) butter
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 cup all purpose flour
• 6 8-ounce bottles clam juice
• 4 6 1/2-ounce cans chopped clams with juices
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
• 1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed
• 1/4 teaspoon powdered garlic
• 1/8 teaspoon liquid smoke*
• 2 cups whipping cream
• 1 cup whole milk
• *Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

1. Boil potatoes in large saucepan of salted water until just tender, about 6 minutes.
2. Drain potatoes well.
3. Melt butter in heavy large pot over medium-high heat.
4. Add celery and onion and saute until onion is translucent, about 6 minutes.
5. Add flour and stir 2 minutes.
6. Gradually mix in clam juice.
7. Simmer until beginning to thicken, stirring frequently, about 2 minutes.
8. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes.
9. Simmer 5 minutes to blend flavors.
10. Add cream and milk.
11. Bring to simmer.
12. Season to taste with salt and pepper.
13. (Can be prepared 1 day ahead.
14. Cover and refrigerate.
15. Bring to simmer before serving.)

potatoes, butter, celery stalks, onion, flour, clam juice, parsley, thyme, fresh marjoram, dill, powdered garlic, liquid smoke, whipping cream, milk

Taken from www.epicurious.com/recipes/food/views/smokey-clam-chowder-2988 (may not work)