Serves 10

Ingredients:

• 2 quarts fresh clams
• 2 ½ cups white wine
• ½ cup butter
• 2 cups onions, diced
• 1 ½ cups celery, diced
• 1 cup potatoes, diced
• 8 tbsp. butter
• 8 tbsp. flour
• Bottled clam juice
• 3 cloves garlic, minced
• 1 bay leaf
• A pinch each rosemary and thyme
• 3 ½ cups heavy cream
• 3 tbsp. fresh dill, chopped
• Tabasco sauce
• Salt and pepper to taste

Preparation:

Let the clams soak in some water for about an hour, to remove all of the debris. Then scrub all of the shells. Place it in a pan with wine, then cover and cook until the shells all open. Then take the liquid from the clams and put it through a strainer, and set it aside. Then remove the clam meat from the shells and set it aside.

Heat about 1/4 cup of the butter in a pan, and saute the diced onions until they become soft and golden. Then add in the potatoes, brown the vegetables and drain them on some absorbent paper. Then melt the 6 tablespoons of butter in a large pan and blend in the flour. Then add in the reserved clam juice, also add in enough of the bottled clam juice to make a total of about 8 cups. Bring all of this to a boil, and add in the minced garlic, the bay leaf, the thyme, and the rosemary. Let this simmer for about ten minutes. Then add in the browned vegetables and let it simmer until the potatoe have become tender. THen add in the chopped clams, the cream, the chopped dill, and a bit of tabasco sauce. Then bring the chowder to a oil again, and season to your liking.  You are now ready to serve!