Kegel's Inn New England Clam Chowder

Kegal's famous clam chowder recipe was printed in the Milwaukee Journal

1/2 cup (1 stick) butter
4 ribs celery, diced
1 small onion, diced
2 quarts water
1/2 tsp dried thyme
3/4 tsp dill seed
1/2 tsp black pepper
8 pink peppercorns
2 bay leaves
1 baked potato, peeled and diced
1 tsp clam base
1 can (13 ounces) chopped clams (see note)
4 C powdered potato cream soup base (see note)
Chopped fresh parsley for garnish

In medium saute pan, melt butter. Add celery and onion and saute until tender. Set aside.

In soup kettle bring water to boil. Add spices, potato, clam base, clams and their strained juice and cream soup base. Let simmer 30 minutes. Add reserved vegetables and heat through if needed. Remove from heat. Remove bay leaf, then serve garnished with parsley. Makes about 12 servings.

Notes: Drain, then rinse clams well, but do not discard liquid. Strain liquid through a fine sieve to remove any sand.

Soup base is available in packets or 2-pound containers. Packets hold around 21/2 cups. Using this amount of cream soup base will produce a very thick soup as prepared at the restaurant. For a thinner soup add less of the cream soup base.