Boston Clam Chowder

Serves 12  Source: Adapted from San Jose's Old Bohannon's Restaurant

A rich, milk-based chowder, perfect for a cold winter's night.  The original recipe also contained a cube of butter which I found to be unnecessary.

1½ cups chopped onion (2)     375 ml 3 cups diced raw potatoes (3)     750 ml 2  cups baby clams  (4- 6 ½ ounce cans)     500 ml 32 oz milk scalded 1 quart 950 ml ½ cup  diced celery (2 ribs)     125 ml ¼ cup  salt pork or bacon, diced     67 ml 2  cups clam broth     500 ml ½  cup  flour     85 grams ¾  tsp  thyme            4 ml 1   bay leaf         1 cup  cream or ½ & ½  (light cream)     250 ml

Sauté bacon until transparent. Add onions and celery and continue cooking until onions are soft.
Stir in flour and cook  over medium heat for 3 minutes.
Add clam broth and stir until thick and smooth.
Add potatoes, hot milk, herbs and salt and pepper to taste.
Bring to a simmer and continue cooking until potatoes are done, stirring occasionally (about 35-40 minutes).
Add clams, correct seasoning, but DO NOT BOIL.
Remove bay leaf and add hot cream.
Serve sprinkled with chopped parsley.

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