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New England Clam Chowder

(Shared recipe submitted by Lee Anne Morton.)


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.

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