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
• 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.

About Lee Ann: Lee Anne's e-mail address is leemorton@hotmail.com.

Additional recipes submitted by Lee Anne:

• Strawberry Bread
• Seafood, Chicken or Sausage Gumbo