Home made New England Clam Chowder is a traditional soup served from Maine to Boston, You can literally find it, in just about every restaurant in the New England Area. This healthy Clam Chowder is rich an filling and will warm You right up, on a very cold day. The hearty New England Clam Chowder is pretty simple to make, depending on how fast You cut an chop it should only take about an hour to prepare an cook.

Ingredients

• 8 Celery Sticks (Chopped)
• 1 1/2lb Onions (Chopped)
• 4lb Red Potatoes (Diced)
• 2lb Fresh or Canned Clams with Juice
• 3 Teaspoons Dried Thyme
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Dried Basil
• 8fl oz Fish Bouillon
• 2 Teaspoons Ground White Pepper
• 8oz Butter 9oz Plain Flour
• 3 Garlic Cloves (Finely Chopped)
• 2pt Milk

Method

Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30 – 45 minutes until the vegetables and potatoes are soft. To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown. Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.