New England Clam Chowder

• 2 tablespoons ghee (clarified butter)
• 3 HEARTS celery chopped
• 2 each leeks white part only, chopped
• 1 each spanish onions chopped
• 1 each russet potatoes idaho, peeled and diced
• 3 teaspoons flour, all-purpose
• 20 each clams top neck, shelled, chopped, strained, and juice reserved
• 1 cup heavy whipping cream
• 1 1/2 cups water
• 1 x salt to taste

1. Simmer the celery, leeks, and onions in clarified butter for six minutes.
2. Add potatoes.
3. Add the flour to thicken, continually stirring.
4. Add the chopped clams and juice.
5. Continue simmering for one minute.
6. Add the heavy cream and water.
7. Simmer for 5 minutes.
8. Add salt to taste.

ghee, hearts celery, leeks, onions, potatoes, flour, neck, heavy whipping cream, water, salt

Taken from recipeland.com/recipe/v/new-england-clam-chowder-32837 (may not work)