Homemade Soups and Stews
BOSTON CLAM CHOWDER

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• 1/4 lb. diced bacon
• 1/4-1/2 cup butter
• 2 medium onions
• 2 large carrots
• 2 stalks celery
• 1/4 cup flour
• 2 cans baby clams
• 1 cup clam juice
• 3 large potatoes
• 2 cups milk
• 1 tsp. salt
• 1/2 tsp. white pepper

• Dice all vegetables.
  
  
• Drain clams and save juice.
  
  
• Fry the bacon in a large pot, add butter, add onions, carrots and celery; sauté until tender.
  
  
• Slowly stir in flour and cook for 2 minutes without browning.
  
  
• Add remaining ingredients, reduce heat and simmer for 30 minutes.

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