New England Clam Chowder

• bacon fat
• 2 medium onions, sliced
• 1 clove garlic
• 1 bay leaf
• 2 cans chopped clams (liquid reserved)
• 3 c. diced potatoes
• 3 ribs celery
• 8 sprigs parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 c. milk
• 1 Tbsp. margarine

1. Add more salt and pepper to taste.
2. In Dutch oven over medium heat, heat bacon fat.
3. Add onions and cook until tender, 5 minutes. Drain clams.
4. Add enough water to clam liquid to make 2 cups.
5. Stir flour into onion mixture until blended.
6. Gradually stir in clam liquid, garlic and bay leaf and cook, stirring constantly until thickened.
7. Stir in potatoes, celery, parsley, salt and pepper. Cover; cook until potatoes and celery are tender.
8. Add clams, milk and margarine until heated, stirring often.

bacon, onions, clove garlic, bay leaf, liquid reserved, potatoes, celery, parsley, salt, pepper, milk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772669 (may not work)