Title: The Best New England Clam Chowder
Categories: Soup Clams
Yield: 6 Servings

1/4	lb	Butter (1 stick)
1	c	Chopped onions
1	c	Chopped celery
1/2	c	Flour
4	c	Clam juice, heated
2	oz	Salt pork, scored
2		Bouillon cubes
12	oz	Chopped clams
2	c	Boiled, diced potatoes

Saute the onion and celery in the butter until the onion is tranlucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving.

[Regis and Kathy Lee Live Program; Aug 12, 1992]

Posted by Fred Peters.

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