The absolutly BEST recipe for clam chowder. If you follow this exactly I guarantee that you will think that you have been transported to heaven.

Thanks to John Meidinger, Executive Chef at the Tides, for this recipe. He writes: "Our recipe has been fairly consistent over the last 35 years, with only a few slight changes incorporated over the past three years. So that you can imagine how popular this soup is, we have shipped it via overnight delivery on ice to as far away as Houston, Miami, even Boston. In any given week we will make and sell 300 gallons of it.

2/3	C	Butter, melted
1/3	C	Margarine, melted
1	C	All-purpose flour (see note)
1/2	C	Bacon ends and pieces
21/2	C	Onion, diced in - 1/2 inch square
21/2	C	Celery, diced - 1/2 inch square
4	C	Clam juice
11/2	C	Potatoes, diced - 1/2 inch square
4	C	Chopped sea clams with juice (see note)
11/2	C	Hot milk
21/2	C	Hot heavy cream

• In a small saucepan melt butter and margarine over low heat. While stirring constantly, incorporate flour into oil mixture, making a roux. Cook for 4 minutes on medium heat; do not let roux brown. Remove from heat.
• In soup pot, over medium heat, cook bacon untily lightly browned. Add onion and celery and cook slowly until they are soft, but not brown. Add clam juice and bring to a boil.
• Using a whisk, slowly stir in the roux by adding small amounts of roux to the boiling soup. Bring to a boil, stirring constantly to make sure the liquid has no flour lumps; boil for 10 minutes.
• In a microwaveable container cover diced potatoes with water and place in a microwave oven on high for 4 minutes, until potatoes are soft. Strain off liquid. Add potatoes to soup.
• Add clams, milk and cream. Heat gently, but do not boil. Season to taste with salt and white pepper.

  NOTE: If a thicker chowder is desired, add 1/4 cup more flour. Sea clams are preferable to ocean clams, but either may be used.

  Serves 16 (1 cup servings)