Clam Chowder, New England Style

Servings: 6
Ingredients:

1 lg Ham hock
2 c  Diced onion
2 lb Chopped clams
2 c  Diced celery
3 1/2 c  Water
Roux mixture
2 tb Oil
Milk to thin
1 ts White pepper
2    Cloves crushed garlic
ROUX:
1/2 c  Clarified butter
1/2 c  Water
1 c  Flour
2 tb Clam juice

Saute onions and celery in 2 Tbs of oil that has been heated in a large
dutch oven. Add remanining ingredients except milk and roux mixture. Place
dutch oven in a 325 F oven for 2 hours.

Remove ham hock and strip skin and meat from bone. Grind meat and return
to stock.

Add roux to stock, stirring constantly until well combined. Let mixture
set overnight. Re-heat and add milk to desired consistancy.

Yields about 1 gallon.

Roux: Mix all ingrediants together to make a medium thick paste. Add to
stock.

Posted by Bob Blaylock. Courtesy of Fred Peters.