AWARE-WINNING CLAM CHOWDER:CLADDAGH HOUS

2 tbsps. of salted butter
2 tbsps. of bacon fat
l bermuda onion, finely chopped
24 fresh shelled chowder clams chopped
2 cups clam juice, fresh or canned
l tbsps. salt
l/2 tsp. white pepper
l/4 tsp. dill weed
2 bay leaves
2 Idaho-type potatoes, peeled and cut into small dice
2 cups light cream
4 tbsps. sweet butter
4 tbsps. flour
Combine salted butter, bacon fat, onions, salt, white pepper and
dillweed and saute over a low heat until onions are tender. Do not
brown onions. Add bayleaves, potatoes, clam juice and bring to a
boil. Cook until potatoes are tender, then add clams, Combine flour
and sweet butter to make a roux. Add roux to boiling mixture, and
cook for l mins. after thickening. Stir evenly and constantly. Then
add light cream and mix until hot, and add s&p for taste.
Prodigy