NEW ENGLAND CLAM CHOWDER

-6 cup / -9 bowl

-Preparation:

     CHOPPED Celery

     “     Onions

     “     Bacon

     “     Potatoes

          Thyme

          Clams are HEATED together with

          Clam juice

          Milk

          White wine and a dash of Frank’s Red Hot, 

then THICKENED together with a “Roux” (butter and flour).

-Quantity: 6 oz. cup / 12 oz. bowl

-Served: HOT

-Note: “New England” refers to a white, cream-based chowder, as opposed to the “Manhattan” chowder, which is a red, tomato-based chowder.