Ash Wednesday... well the day after

First of all, my New England Clam Chowder recipe.  Every year our Church has a soup dinner on Ash Wednesday, and every year I make a New England Chowder or a variation on it.  Here is my recipe...

New England Clam Chowder

2 Sticks Butter
1 c Onion – diced
1 c Celery – diced
1/4 c Carrot – diced
2 c Potatoes – diced
18 oz Clams, drained, reserving juice
1 T Clam Base
1/4 t Basil
dash Thyme
3 c Heavy Cream
3 c Milk
½ c Flour

1. Take one stick butter and melt in a large pot.
2. Once butter is melted, add in onions, celery, and carrots, saute 5 minutes.
3. Add in ONLY THE CLAM JUICE, not the clams themselves.
4. Add clam base, basil, and thyme.
5. Bring this to a boil, then simmer to celery is soft.
6. Once celery is soft, add in the potatoes.
7. Bring to a boil and cook until the potatoes are done.
8. Put the other stick of butter in a small pot and set on stove on low.
9. Once potatoes are done, keep on boiling and add in Cream and milk
10. Add in the clams.
11. Boil the butter in the small pot.
12. Once it’s at a boil, add in the flour; stirring continuously.
13. Continue to stir until the mixture is a light blonde color
14. Dump the flour mixture into the other pot and whisk to remove lumps
15. Heat until it starts to thicken then remove from heat

Enjoy