New England Clam Chowder III

1. 1

   In a small saucepan over medium heat, melt butter.

2. 2

   Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges.

3. 3

   Remove roux from heat and set aside.

4. 4

   In a 10 gallon pot over medium heat, cook onions and celery until just tender.

5. 5

   Meanwhile, place milk in a large double boiler and cook slowly over simmering water.

6. 6

   Whisk in the roux and cook the milk until thickened, stirring frequently.

7. 7

   Stir clam juice and chicken broth into the large pot and bring to a boil.

8. 8

   Then stir in the thickened milk.

9. 9

   Bring that just to a simmer, then stir in the heavy cream, thyme and clams.

10. 10

    Simmer 10 minutes more, then season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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