New England Clam Chowder

This New England Clam Chowder recipe is adapted from Dave Lieberman's Clam Chowder on the Food Network (link below). The original recipe does not call for clam juice, but I had some on hand and it worked out well. It also called for heavy cream, but I used half-and-half without missing the extra milkfat.

Ingredients:

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, chopped

3 tablespoons all-purpose flour

8 oz chicken stock

8 oz clam juice

2 (10-ounce) cans chopped clams in juice

8 oz half & half / heavy cream, or 12 oz can evaporated milk

1-2 bay leaves

1 pound Idaho potatoes, cut into 1/2- inch cubes
1/2 tsp salt
1/4 tsp ground pepper

Salt and freshly ground black pepper to taste

Instructions:

1. In a large soup pot, melt 2 T butter on medium-high heat
2. Add celery and onion, a couple pinches salt and fresh cracked pepper
3. Saute until translucent
4. Add potatoes and 3 T flour and stir
5. Add chicken stock and clam juice, bay leaves, and clams with juice
6. Cook for 20 minutes, or until potatoes are cooked
7. Add cream and heat to serving temperature (do not boil)
8. Add salt and pepper to taste

http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe.html?oc=linkback