New England Clam Chowder - cooking recipe

Ingredients

1 qt. shucked clams, chopped
1/4 lb. bacon, diced
3 Tbsp. onion, minced
3 Tbsp. celery, minced
3 Tbsp. turnip, minced
2 Tbsp. carrots, minced
2 Tbsp. leeks, minced
1 Tbsp. lard
pinch of thyme
2 Tbsp. flour
4 c. clam juice
2 c. potatoes, peeled and diced
1 c. heavy cream
2 Tbsp. butter
salt and white pepper to taste
paprika

Preparation

In a large soup pot, render bacon and lard together.
Then sweat the vegetables and thyme in this fat without taking any color.
Stir in the flour to make a smooth paste.
Slowly add the clam juice, stirring constantly.
Add the milk, cream and potatoes and simmer slowly until potatoes are tender.
Add the clams and cook another 2 minutes.
Adjust seasoning with white pepper, but use salt sparingly.
Remove soup from the heat and melt pads of butter on top.
Sprinkle with paprika.
Serve with crackers or buttered toast.