Smoky Clam Chowder

• 1 lb potato, peeled and cut into 1/2 inch pieces
• 1/2 cup butter
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1/2 cup all-purpose flour
• 4 (6 1/2 ounce) cans chopped clams, with juices
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill
• 1/8 teaspoon liquid smoke
• 2 cups whipping cream
• 1 cup milk
• salt and pepper

1. In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
2. Drain potatoes.
3. In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
4. Add flour and stir 2 minutes.
5. Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
6. Simmer 5 minutes.
7. Add cream and milk.
8. Bring to a simmer; do not boil.
9. Season to taste with salt and pepper.

potato, butter, celery, onion, garlic, allpurpose, parsley, thyme, marjoram, dill, liquid smoke, whipping cream, milk, salt

Taken from www.food.com/recipe/smoky-clam-chowder-42880 (may not work)