New England Clam Chowder

Ingredients

• 0.25 pounds sweet butter
• 1 cup chopped Spanish onion
• 1 cup chopped celery
• 6 ounces flour
• 4 cups clam juice
• 2.5 ounces scored salt pork (fat back)
• 2 clam or fish bullion cubes
• 12 ounces chopped sea clams (fresh, frozen, or canned)
• 2 cups boiled diced potatoes
• 1 pint half-and-half

Instructions

1. In a large saucepan, sauté the celery and onion in the butter until the onion is transparent.
2. Add the flour to makr a roux; cook about 5 minutes.
3. Add the clam juice and hand-whip until smooth.
4. Simmer 20 minutes.
5. Add the pork, bullion, and clams to the soup.
6. Simmer 20 minutes.
7. Add the potatoes and let stand 20 minutes more.
8. Remove the salt pork.
9. Add half-and-half.
10. Serve.

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