BARKING CRAB CLAM CHOWDER

l cup butter
l cup flour
Base: 2 spanish onions )med)
5 celery stalks (med diced)
4 carrots (med diced)
l/5 oz. minced garlic, about 2-3 cloves
3 potatoes diced med.
l/2 cup butter
l oz. fresh chopped thyme
2 oz. fresh chopped parsley
2 qts. clams micned
s&p to taste
l qt. light cream
Prepare a roux with l cupmelted butter and l cup flour. Set aside. In large stock pot saute onions, carrots, celery and garlic with butter. Add thyme, aprsley and bay leaves. In a spearge pot begin to boil the potatoes.
When veggies are nicely cooked add l/2 of the clam juice and cooked potatoes. Bring to a boil. Add
clams, s&p to taste. When claims are cooked slowly add the roux until the base is quite thick. Finally add
remaining clam juice and light cream until soup is the desired thickness. Internet