Chuck's Clam Chowder

Ingredients:
6 celery stalks, cut lengthwise
2 medium onions, peeled and chopped
2 tablespoons butter
1 quart chicken stock
Ground black pepper add to 1/2 teaspoon thyme leaves (not ground)
1 1/2 pound potatoes, diced and skin left on
9 tablespoons butter
1/2 cup flour
1 quart half and half
1 quart whole clams, coarsely chopped
2 cans (6 1/2 ounce) clams
1/4 cup sherry
1/4 cup parsley, chopped for garnish

Directions:

Saute celery and onions in 2 tablespoons of butter for 10 minutes until opaque.
Add to chicken stock. Add the juice only from the clams reserving the meat. Bring to a heavy simmer and add pepper and thyme.
Add the potatoes and simmer until cooked but still firm.
While the potatoes are cooking in the soup, warm the milk.
Make a roux with the butter and flour and when cooked, add to the milk off heat. Stir and return to the heat and stir until thickened. Set aside.
When the potatoes are just tender, add the clam meat, cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer for 2 minutes more.
Garnish with parsley and serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!