New England Chowder

• 1 1/2 c. margarine
• 3/4 c. finely diced onion
• 3/4 c. finely diced pepper
• 2/3 c. finely diced celery
• 1 c. diced potatoes
• 2 c. chicken broth
• 1/2 c. all-purpose flour
• 4 c. hot milk
• 3 c. clam juice
• 2 c. minced clams
• 1/2 tsp. white pepper
• 1/2 tsp. thyme

1. Melt butter in large saucepan.
2. Saute next 3 ingredients until tender.
3. Put potatoes in small saucepan with chicken broth and cook until barely done.
4. After celery, onion and pepper are tender, add flour and stir until roux has formed.
5. Then gradually add milk, stirring constantly until thickened and smooth.
6. Add clam juice, watching closely not to burn.
7. Add clams, potatoes, broth and seasoning and simmer 10 minutes more.

margarine, onion, pepper, celery, potatoes, chicken broth, allpurpose, hot milk, clam juice, clams, white pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556455 (may not work)