New England Clam Chowder

Name: New England Clam Chowder
Yield: 4 servings
Ingredients: 5 pounds of live cherrystone clams in shells ( or quahogs), shells scrubbed.; 1 ounce of salt pork, diced; 1 ½ ounces of bacon, diced fine; 2 tablespoon butter; ¼ cup minced celery; 1 cup of onion, chopped; 1 small garlic clove, minced; 2 tablespoons flour; 3 cups of stock from the clams; 1 ¼ pounds all-purpose potatoes, peeled and ½” diced; 1 teaspoon fresh thyme, or ½ teaspoon dried; 1 bay leaf; Black pepper; 2 cups heavy cream; Butter for serving

New England Clam Chowder was pinched from <a href="http://www.recipechart.com/recipes/soup-recipes/new-england-clam-chowder-2" target="_blank">www.recipechart.com.</a>

INGREDIENTS

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5 pounds of live cherrystone clams in shells ( or quahogs), shells scrubbed.

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1 ounce of salt pork, diced

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1 ½ ounces of bacon, diced fine

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2 tablespoon butter

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¼ cup minced celery

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1 cup of onion, chopped

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1 small garlic clove, minced

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2 tablespoons flour

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3 cups of stock from the clams

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1 ¼ pounds all-purpose potatoes, peeled and ½” diced

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1 teaspoon fresh thyme, or ½ teaspoon dried

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1 bay leaf

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Black pepper

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2 cups heavy cream

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Butter for serving

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