New England Clam Chowder

• 1 pound (4 sticks) butter
• 1 1/2 white onions, diced
• 5 stalks celery, sliced thin
• 1/3 cup all-purpose flour
• 2 tablespoons clam base* or clam juice
• 4 potatoes (Idaho or russet), peeled and cut into 1/4-inch cubes
• 2 pounds fresh chopped clams **
• 4 cups heavy cream
• 2 to 3 tablespoons chopped fresh dill
• Salt and freshly ground black pepper
• A few dashes of your favorite hot sauce
• 1 loaf crusty bread, for serving
• *Found at your local seafood market
• **Look for fresh from your local seafood market, or use high-quality frozen clams

1. In a deep stockpot, melt the butter over medium heat.
2. Add the onions and celery and saute until translucent, about 4 minutes.
3. Sprinkle in the flour and stir.
4. Let the flour cook for 1 to 2 minutes.
5. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour.
6. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams.
7. Simmer for 20 minutes.
8. Add the cream, dill, and season with salt and pepper, to taste.
9. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes.
10. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.
11. A viewer, who may not be a professional cook, provided this recipe.
12. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

butter, white onions, stalks celery, flour, clam base, potatoes, clams, heavy cream, dill, salt, hot sauce, crusty bread, market

Taken from www.foodnetwork.com/recipes/new-england-clam-chowder-recipe2.html (may not work)