Rich'S Clam Chowder

• 1 lb. salt pork
• 1 1/4 lb. margarine
• 1 1/2 lb. celery, chopped 1/4-inch
• 1 1/2 lb. onions, chopped 1/4-inch
• 1 lb. all-purpose flour
• 1/2 tsp. thyme, whole
• 1 tsp. garlic salt
• 1 gal. clam broth
• 1 qt. milk
• 3 lb. cooked potatoes, cut 1-inch
• 1/2 tsp. Tabasco sauce
• 1/2 Tbsp. Worcestershire sauce
• 1 pt. cream (half and half)
• 1/2 c. chopped celery
• 2 lb. chopped clams

1. Melt salt pork and margarine at high heat, stirring so it won't burn.
2. Add celery and onions; saute 10 minutes.
3. Reduce heat to low.
4. Add flour.
5. Mix to make roux.
6. Stir often to prevent scorching, 10 minutes.
7. Add thyme and garlic salt to roux.
8. Whip clam broth into roux.
9. Increase temperature to high and whip constantly until smooth.
10. Reduce heat.
11. Add milk and simmer 20 minutes.
12. Stir to prevent scorching.
13. Add potatoes, clams, Worcestershire sauce and Tabasco sauce.
14. Mix thoroughly.
15. Yields 1 1/2 gallons.

salt pork, margarine, celery, onions, allpurpose flour, thyme, garlic salt, clam broth, milk, potatoes, tabasco sauce, worcestershire sauce, cream, celery, clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480133 (may not work)