Boston Clam Chowder

• 8 lb. clams
• 2 cloves garlic, peeled and crushed
• 1 stick butter
• 1 medium yellow onion, peeled and minced
• 1 rib celery, minced
• 1/2 tsp. white pepper
• 1 bay leaf
• 1/4 tsp. whole thyme leaves
• 1/2 c. flour
• 5 1/2 c. clam nectar and milk (use the nectar from steaming; make up the quantity needed by the addition of milk)
• 1 large potato, peeled and cut into 1/4-inch dice
• 1 pt. heavy cream

1. Wash clams and steam in a 12-quart heavy stockpot.
2. Reserve the broth.
3. Remove the clams from their shells and chop coarsely. Cover both items and set aside.
4. In the same pot, saute the garlic in the butter for about 3 minutes.
5. Add onion, celery, pepper, bay leaf and thyme.
6. Saute until onions are clear.
7. Add the flour to make a roux, stirring constantly.
8. Cook over low heat 5 minutes. Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for 10 minutes (soup will be thick, be careful that it does not burn).
9. Add potato and cook until tender.
10. Add cream and clams and bring back to boil.
11. Serves 10.

clams, garlic, butter, yellow onion, celery, white pepper, bay leaf, thyme, flour, milk, potato, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191266 (may not work)