Clam Chowder

 

Ingredients:

3 8oz clam juice
1-pound potatoes, diced
3 Tablespoons butter
2 cups onions chopped
1 cup celery chopped
1/2 cup chopped parsley
2 cloves minced garlic
1 bay leaf
1/4 cup flour
6 6 oz. cans chopped clams
2 cups heavy cream
Salt and pepper to taste

In a pot bring clam juice and potatoes to a boil.  Reduce heat to med-low, cover and simmer until potatoes are tender. In a large pot melt butter, add onions, celery, parsley, garlic and bay leaf sauté until vegetables are tender.   Stir in flour and cook for 2 minutes (do not allow to brown).  Gradually whisk in reserved clam juice from the canned clams.   Add potato mixture, clams and cream,   Simmer for 5 minutes to allow flavors to blend, stirring frequently. Remove bay leaf and season with salt and pepper.

May be served in individual bread bowls.