New England Clam Chowder

Directions

1. 1
   In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
2. 2
   Serve with our New England Clam Cakes.
3. 3
   Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
4. 4
   Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
5. 5
   Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
6. 6
   Add the potatoes and simmer until tender, about 10-15 minutes.
7. 7
   When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
8. 8
   Remove from heat before boiling so the milk doesn't separate.
9. 9
   Season to taste with salt and pepper.
10. 10
    Garnish with Oyster Crackers and freshly chopped parsley.