North Wood Clam Chowder

• 6 medium potatoes peeled, cubed
• 6 cups chicken broth
• 13 ounces clams minced
• 1 tablespoon lemon juice
• 1 1/2 medium onions iced
• 6 ounces mushrooms sliced
• 4 1/2 tablespoons butter
• 13 cup flour, all-purpose
• 3 each bay leaves
• 1 1/2 cups heavy whipping cream
• 2 1/2 cups wild rice cooked
• 1/2 teaspoon black pepper

1. Saute onions and mushrooms in butter until onions are clear.
2. Put potatoes, broth, clam liquid and lemon juice in a 6 qt.
3. soup pot.
4. Boil 20 minutes.
5. Add flour to onions and mushrooms, stir until smooth.
6. Add onion mixture to soup pot.
7. Toss in bay leaves and pepper, add salt to taste, cook for 10 minutes.
8. Stir often.
9. Add clams, cream and wild rice.
10. Heat, stirring constantly.
11. Just before serving add sherry to taste.

potatoes, chicken broth, lemon juice, onions, mushrooms, butter, flour, bay leaves, heavy whipping cream, wild rice, black pepper

Taken from recipeland.com/recipe/v/north-wood-clam-chowder-41117 (may not work)