New England Clam Chowder

(enough for 16, you may need to cut in half) :

• 2 large onions - chopped
• 3 stalks of celery - chopped
• 1lb of carrots - grated
• 10 large potatoes - peeled and diced
• 2 x 8fl.oz. bottles of clam juice
• 3 x 16oz cans of baby clams
• 1 pint of heavy cream
• 1 pint of sour cream
• salt and pepper to taste
• 1 tablespoon of crumbled basil
• 1 teaspoon of garlic powder
• 1/2 teaspoon of marjoram
• 1/2 teaspoon of thyme
• 1 teaspoon of poultry seasoning
• 1/2 cup of flour
• milk sufficient to cover vegetables
• garnishing - fresh chopped parsley and crumbled bacon

Sauté onion and celery in butter, in an 8 qt soup pot until soft.

Add carrots, potatoes and seasoning. Cover mixture with milk until ingredients are covered.

Bring to simmering point and cook for 1 hour. Meanwhile in blender dissolve flour in 2 bottles of clam juice. When vegetables are tender add clam juice/flour mixture to pot.

Soup will temporarily become thick. Add sour cream and heavy cream, stir thoroughly.

Add complete contents of cans of clams, 15 minutes before serving, so clams do not become tough.

Garnish with parsley and crumbed bacon. Optional, addition of 1 cup of white wine with vegetables at beginning. Increase flour to maintain thickness. Quantities are not critical, Sanna changes it everytime she makes it, depending on how many aperitifs she has on the way.

Recipe from Sanna Say GA