Steve Klauke’s New England Clam Chowder

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New England Clam Chowder Recipe

2 cups chopped onions
2 1/2 cups chopped celery
1/2 cup butter
6 cans of clams (3 minced and 3 chopped)
1 tbsp. salt
1/4 tsp. pepper
1/8 tsp. oregano
1/8 tsp. marjoram
1/8 tsp. thyme
pinch of garlic powder
1 pint half and half
2 cups milk
6 tbsp. flour
5 to 6 cups of diced, peeled potatoes
3 cups water

In a 6 to 8 quart kettle, saute the onions and celery in the butter. Add clams with juice and simmer for ten minutes, stir in seasonings, half and half and one cup of milk. To remaining one cup of milk, add flour, stirring briskly to avoid lumps. Add potatoes and water to soup. After five minutes, add flour-milk mixture. Simmer, stirring frequently, about 20 minutes or until the potatoes are tender. Turn off the heat and let stand ten minutes before serving, stirring occasionally. 

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