Woodstock Inn New England Clam Chowder - cooking recipe

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
2 cup shucked clams or (10 ounce) cans chopped clams, drained reserving liquid
1/2 cup cream

Preparation

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