Woodstock Inn New England Clam Chowder

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms.

• Ready In: 25 mins
• Serves: 9

Ingredients

• 1  cup onion, peeled and diced
• 3⁄4 cup celery, sliced thinly
• 1⁄3 cup salt pork or 3  slices bacon, diced
• 1⁄4 cup butter
• 1  tablespoon  oil
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon dried thyme leaves
• 1⁄4 teaspoon paprika
• 1  bay leaf
• 1⁄2 cup all-purpose flour
• 2  medium potatoes, peeled and cut into 1/2-inch dice
• 1  cup water
• 2 (8 ounce) bottles  clam juice
• 1  cup  shucked clams or 2 (10 ounce) cans  chopped clams, drained reserving liquid
• 1⁄2 cup  cream

Directions

1. Cook first five ingredients together in a large skillet.
2. Add next five ingredients and cook until vegetables are crisp-tender.
3. Stir in flour until well mixed.
4. Cook about five minutes, taking care not to scorch.
5. While the vegetables are cooking, cook potatoes in water, clam juice and any reserved clam juice until tender.
6. Add clams and vegetable mixture to potatoes; cook and stir until thoroughly heated.
7. Stir in cream and serve.