New England Clam Chowder

• 1 qt. shucked clams, chopped
• 1/4 lb. bacon, diced
• 3 Tbsp. onion, minced
• 3 Tbsp. celery, minced
• 3 Tbsp. turnip, minced
• 2 Tbsp. carrots, minced
• 2 Tbsp. leeks, minced
• 1 Tbsp. lard
• pinch of thyme
• 2 Tbsp. flour
• 4 c. clam juice
• 2 c. potatoes, peeled and diced
• 1 c. heavy cream
• 2 Tbsp. butter
• salt and white pepper to taste
• paprika

1. In a large soup pot, render bacon and lard together.
2. Then sweat the vegetables and thyme in this fat without taking any color.
3. Stir in the flour to make a smooth paste.
4. Slowly add the clam juice, stirring constantly.
5. Add the milk, cream and potatoes and simmer slowly until potatoes are tender.
6. Add the clams and cook another 2 minutes.
7. Adjust seasoning with white pepper, but use salt sparingly.
8. Remove soup from the heat and melt pads of butter on top.
9. Sprinkle with paprika.
10. Serve with crackers or buttered toast.

bacon, onion, celery, carrots, leeks, lard, thyme, flour, clam juice, potatoes, heavy cream, butter, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285175 (may not work)