New England Clam Chowder

This one is from the Beach Club at Disney. Hope you enjoy it! As always
the
serving size is a guess as the recipe didn't state it. You also can half
or
quarter the recipe to make a smaller amount.

Prep:30m Cook:30m Servings:12

1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter
1/4 lb flour

Melt butter, blend in flour to make roux. In a 2 gallon stockpot, cook
onion and celery in bacon grease until translucent. Pour in chopped clams
in juice, clam juice, diced potato and seasoning; blend well. Bring to
simmer over medium heat, for 5 - 10 minutes. Add half & half, increase
heat until it comes to a slow boil. Add roux slowly, mixing well. Keep
mixing until well incorporated. Reduce heat - simmer for 15 minutes.


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