Kegel's Inn New England Clam Chowder

1/2 cup (1 stick) butter
4 ribs celery, diced
1 small onion, diced
2 quarts water
1/2 teaspoon dried thyme
3/4 teaspoon dill seed
1/2 teaspoon black pepper
8 pink peppercorns
2 bay leaves
1 medium baked potato, peeled and diced
1 teaspoons clam base
1 can (13 ounces) chopped clams (see note)
4 cups powdered potato cream soup base (see note)
Chopped fresh parsley for garnish
In medium saute pan, melt butter. Add celery and onion and saute until tender. Set aside.

In soup kettle bring water to boil. Add spices, potato, clam base, clams and their strained juice and cream soup base. Let simmer 30 minutes. Add reserved vegetables and heat through if needed. Remove from heat. Remove bay leaf, then serve garnished with parsley.

Makes about 12 servings.

Notes: Drain, then rinse clams well, but do not discard liquid. Strain liquid through a fine sieve to remove any sand.

Soup base is available in packets or 2-pound containers. Packets hold around 2 1/2 cups. Using this amount of cream soup base will produce a very thick soup as prepared at the restaurant. For a thinner soup add less of the cream soup base. Bulk food stores would be a good source for the soup base.