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Anchorage Restaurant New England Clam Chowder

1/2 C. diced onion
1/2 C. diced celery
2 large potatoes, peeled and diced
1 quart clam juice
White pepper to taste
Pinch of dried thyme
1 bay leaf
2 oz. bacon, diced (about 4 thick slices)
1/2 C. butter
1/2 C. flour
8 oz. chopped clams (undrained)
chopped green onions for garnish

Simmer onions, celery and potatoes in clam juice 15 minutes or until potatoes are almost done. Add pepper, thyme and bay leaf.

Meanwhile, make roux by frying bacon in butter until almost crisp; add flour and cook 2 minutes. Add roux to soup to thicken and simmer 10 minutes. Add clams and bring to boil. Remove from heat. Remove bay leaf and garnish with chopped green onions. Makes 6 to 8 servings.

Note: Do not boil for a prolonged period of time as the clams will become tough.

    
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