Boston's Best Clam Chowder

INGREDIENTS

• 2 (10-oz.) cans whole baby clams, drained, juiced reserved
• 6 tablespoons butter
• 2 cups chopped onion
• 1 cup chopped celery
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 cup flour
• 4 cups water
• 4 red skinned potatoes, unpeeled, diced
• 1 pinch nutmeg
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce
• 2 cups heavy cream
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh chives, finely chopped

PREPARATION

1. Melt butter in large soup pot.
2. Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
3. Add flour and cook, stirring constantly, for 2 minutes over medium heat.
4. Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
5. Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.
6. Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.
7. Add chives and serve immediately.