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Boston Clam Chowder

Source of Recipe

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List of Ingredients

2 bunches celery, chopped
1 1/2 pounds onions, chopped
6 pounds red potatoes, diced
6 32-oz. cans clams with juice
3 T dried thyme
1 T dried oregano
2 T dried basil
1 cup fish bouillon
2 T white pepper
3 pounds butter
6 cups flour
6 cloves garlic
1 gallon 2% milk (for a richer chowder you can use half and half)



Recipe


Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft.
Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes.