New England Clam Chowder

NEW ENGLAND CLAM CHOWDER

2 c. peeled diced red potatoes
5 c. fresh chopped clams
3 c. clam juice
4 oz. butter or margarine
1/2 c. flour
1/4 c. minced onion
1/4 c. minced celery
2 Tbsp. minced garlic
2 1/2 c. light cream
1 tsp. ground black pepper
3 bay leaves
3 tsp. dry dill (if using fresh dill, 1-2 tsp. - to taste)
Salt to taste (Salt pork or bacon if desired)

Rinse and drain the potatoes, combine with clam juice in large pot. Bring to boil, add chopped clams and bay leaves, simmer till potatoes are tender. In a separate pot, melt the butter. Saute onion, celery and garlic in the butter until onions are clear. Add flour to butter and onion mixture to make a roux, cook over low heat for several minutes. Drain the stock from the potato and clam mixture, and add it to the roux about a cup at a time, pouring it through a strainer, whisk till smooth. Then add the potatoes and clams and bring to simmering. Add cream, pepper and dill, return to simmer. Salt to taste.

Serves 10-12.