Massachusetts Bay Company Chowder

• 1/4 lb. butter
• 1/3 c. leeks, chopped (white portion only)
• 1/2 c. onion, chopped
• 1/2 c. celery, chopped
• 2 scallions, chopped (green and white portions)
• 2/3 c. flour
• 2 c. fish stock
• 2 c. clam juice
• 4 c. light cream
• 1/4 c. dry white wine
• 1 lb. clams, cooked and coarsely chopped
• 2 potatoes, boiled and diced
• 1 tsp. fresh tarragon
• salt and pepper to taste

1. Melt butter in large saucepan.
2. Saute leeks, onion, celery and scallions until soft.
3. Blend in flour and cook for 5 minutes. While stirring, add stock and clam juice; simmer for 30 minutes. Stir in cream, wine, clams, potatoes and tarragon.
4. Gently simmer for 10 minutes.
5. Season to taste.
6. Makes 10 servings.

butter, leeks, onion, celery, scallions, flour, fish stock, clam juice, light cream, white wine, clams, potatoes, fresh tarragon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878692 (may not work)