Venus De Milo New England Clam Chowder

Ingredients

• 2 cups diced potatoes (1/2 inch dice)
• 5 cups chopped fresh surf clams
• 1 1/2 cups clam juice
• 4 ounces butter
• 1/2 cup flour
• 1/4 cup minced onion
• 1/4 cup minced celery
• 2 tablespoons minced garlic
• 2 1/2 cups light cream
• salt, as needed
• 2 teaspoons ground black pepper
• 3 bay leaves
• 3 teaspoons dry dill weed

Directions

1. 1

   Wash the diced potatoes, drain and place in a stock pot with the clam juice.

2. 2

   Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.

3. 3

   In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.

4. 4

   Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.

5. 5

   Add the hot clam stock through a strainer a cup at a time and whisk until smooth.

6. 6

   Add the remaining potatoes, clams, and stock and bring to a simmer.

7. 7

   Add the light cream, black pepper, and dill weed and return to a simmer.

8. 8

   Adjust the seasoning.

9. 9

   Serve at once with crusty bread or oyster crackers.