Boston's Best Clam Chowder Serving Size - 6 Prepared By - Mimi & John Recipe Rating
			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
			Melt butter in large soup pot. Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper. Add flour and cook, stirring constantly, for 2 minutes over medium heat. Add clam juice and water and bring to simmer. Let simmer for 15 minutes. Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender. Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency. Add chives and serve immediately.