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NEW ENGLAND CLAM CHOWDERIngredients: 2 c. peeled diced red potatoes5 c. fresh chopped clams3 c. clam juice4 oz. butter or margarine1/2 c. flour1/4 c. minced onion1/4 c. minced celery2 Tbsp. minced garlic2 1/2 c. light cream1 tsp. ground black pepper3 bay leaves3 tsp. dry dill (if using fresh dill, 1-2 tsp. - to taste)Salt to taste (Salt pork or bacon if desired)Rinse and drain the potatoes, combine with clam juice in large pot. Bring to boil, add chopped clams and bay leaves, simmer till potatoes are tender. In a separate pot, melt the butter. SautŽ onion, celery and garlic in the butter until onions are clear. Add flour to butter and onion mixture to make a roux, cook over low heat for several minutes. Drain the stock from the potato and clam mixture, and add it to the roux about a cup at a time, pouring it through a strainer, whisk till smooth. Then add the potatoes and clams and bring to simmering. Add cream, pepper and dill, return to simmer. Salt to taste. Serves 10-12.