New England Clam Chowder

I’ve been making this clam chowder recipe for years and while it may not be as good as the chowder at the hostel it’s pretty darn close.  It’s adapted from the award winning Venus De Milo recipe and only takes an hour to make…perfect for Super Bowl Sunday.  Peel and dice two Idaho baking potatoes and submerge in cold water while you mince half an onion, two celery stalks, and two garlic cloves.  While you heat 1 ½ cups of clam juice pull your other ingredients:  5 cups of clams, 4 ounces of butter, ½ cup of flour, 2 ½ cups of light cream or a mixture of milk and heavy cream, 2 teaspoons of black pepper and some fresh dill.  When you’re ready to go drain the potatoes and boil them in the clam stock until tender, then add the chopped clams and turn down the heat to low.  Heat up the butter in a large soup pot and sauté the onion, celery and garlic until the onions are translucent.  Stir in your flour to make a roux and leave on low heat for a few minutes before adding a cup of the clam stock and whisking until smooth.  Add the remaining stock along with the potatoes and clams and bring to a simmer before adding the cream, pepper, and several tablespoons of fresh dill.  Salt to taste and don’t forget the oyster crackers.