New England Clam Chowder

New England Clam Chowder

4 oz. diced bacon
25 clams with liquid
1 cup diced onion
4 quarts water
1 cup diced celery
1 pound butter
½ cup diced carrots
1 pound flour
1 T. thyme leaves
1 quart milk
½ T. white pepper
2 cups diced potatoes

Sauté bacon, vegetables and spices in a pan until tender. Open clams and retain all the liquid. Chop clams into cubes. Add clams and water to vegetables and bring to a boil.

In a separate pan, melt the butter. Add the flour and cook for a few minutes until smooth, stirring constantly. When smooth, add to boiling stock and stir constantly until stock thickens.

In a separate pot, heat milk while bringing the stock back to a boil. Turn off heat and add warm milk to stock. Stir until chowder is hot.