New England Clam Chowder

Ingredients

• 0.5 teaspoon basil 
• 1 cup carrots diced
• 1 cup celery diced
• 2 cups clams drained chopped
• 0.5 teaspoon garlic chopped
• 1 cup onions diced
• 0.5 teaspoon oregano 
• 3 large potatoes diced peeled
• 0.8 ounce salad oil 
• 0.5 teaspoon salt 
• 0.8 gallon clam stock 
• 1 teaspoon thyme leaves 
• 0.8 pound roux 

Equipment

• pot

Directions

1. In large pot saute the oil and garlic about 2 minutes.
2. Add diced vegetables and saute for 10 minutes or until vegetables are tender.
3. Add herbs and salt.
4. Add clam stock and bring to a boil.
5. Add potatoes and bring to a boil again.
6. Add roux and chopped clams, reduce heat and simmer for one hour.