New England Clam Chowder

Ingredients:
2 onions, diced
4 stalks celery, diced
6 carrots, diced
8 potatoes, peeled and diced
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
4 cups clam juice
8 tbsp unsalted butter
1/2 cup flour
2 cups heavy cream
3 cups clams, chopped

Directions:
In a large stockpot, heat a good amount of olive oil over medium heat; add the onions and cook for 10 minutes. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for an additional 10 minutes. Add in the clam juice (if less than 4 cups, add chicken stock to make up the difference); bring to boil then reduce heat to simmer. Simmer uncovered for about 20 minutes, or until vegetables are tender. In a small saucepan, melt the butter and whisk in flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in one cup of the hot broth from the stockpot, and combine well; return mixture to stockpot. Simmer until sauce has thickened. Add the heavy cream and clams; heat for a few minutes until clams are fully cooked. Season to taste and serve warm.

Note: This recipe makes about 6 – 8 large bowls of soup. It can be frozen and reheated at a later time without losing any of its flavor or creamy texture!