Venus De Milo New England Clam Chowder

• 2 cups diced potatoes (1/2 inch dice)
• 5 cups chopped fresh surf clams
• 1 1/2 cups clam juice
• 4 ounces butter
• 1/2 cup flour
• 1/4 cup minced onion
• 1/4 cup minced celery
• 2 tablespoons minced garlic
• 2 1/2 cups light cream
• salt, as needed
• 2 teaspoons ground black pepper
• 3 bay leaves
• 3 teaspoons dry dill weed

1. Wash the diced potatoes, drain and place in a stock pot with the clam juice.
2. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
3. In a separate stock pot melt the butter and saute the onion, celery, and garlic until the onions become transparent.
4. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
5. Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
6. Add the remaining potatoes, clams, and stock and bring to a simmer.
7. Add the light cream, black pepper, and dill weed and return to a simmer.
8. Adjust the seasoning.
9. Serve at once with crusty bread or oyster crackers.

potatoes, fresh surf clams, clam juice, butter, flour, onion, celery, garlic, light cream, salt, ground black pepper, bay leaves, dill weed

Taken from www.food.com/recipe/venus-de-milo-new-england-clam-chowder-233361 (may not work)