New England Clam Chowder

• 3/4 ounce salad oil
• 1/2 teaspoon chopped garlic
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onions
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 3/4 gallon clam stock or juice
• 3 large peeled and diced potatoes
• Roux (3/4 pound butter and 1 1/2 cups flour)
• 2 cups drained, chopped clams

1. In large pot saute the oil and garlic about 2 minutes.
2. Add diced vegetables and saute for 10 minutes or until vegetables are tender.
3. Add herbs and salt.
4. Add clam stock and bring to a boil.
5. Add potatoes and bring to a boil again.
6. Add roux and chopped clams, reduce heat and simmer for one hour.
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

salad oil, garlic, celery, carrots, onions, basil, oregano, thyme, salt, clam, potatoes, butter, clams

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