New England Clam Chowder

• 12 T(1 1/2 sticks) unsalted butter, divided
• 2 C chopped yellow onions (2 onions)
• 2 C medium-diced celery (4 stalks)
• 2 C medium-diced carrots (6 carrots)
• 4 C peeled medium-diced boiling potatoes (8 potatoes)
• 1 1/2 t minced fresh thyme leaves (1/2 t dried)
• 1 t kosher salt
• 1/2 t ground black pepper
• 1 quart (4 cups) clam juice
• 1/2 C all-purpose flour
• 2 C milk
• 3 C chopped fresh chowder clams (1 1/2 pounds shucked clams)

1. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
2. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
3. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

unsalted butter, yellow onions, celery, carrots, boiling potatoes, thyme, kosher salt, ground black pepper, clam juice, flour, milk, fresh chowder clams

Taken from www.epicurious.com/recipes/member/views/new-england-clam-chowder-1257251 (may not work)