New England Clam Chowder

(Shared recipe submitted by Lee Anne Morton.)

Ingredients

• 2 cans (6.5-ounces each) chopped clams
• 2 cans clam juice
• 1 cup water
• 1 cup diced celery
• 1/2 cup diced onions
• 2 cups diced potatoes
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1 quart half and half (cream)
• 1 teaspoon thyme
• 1 tablespoon Accent or similar seasoning
• Salt and pepper to taste

Simmer clams, juice, water, celery, onions and potatoes together for 30 minutes.

Melt the butter in a medium saucepan over medium heat. Add the flour and stir to combine. Cook for 2 minutes without browning. Gradually whisk in the cream and cook, stirring constantly, until thickened and just starting to boil, about 15 minutes. Add the Accent, salt and pepper; stir to combine. Mix with the clam mixture and simmer on low heat, stirring often, for 45 minutes.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.