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New England Clam Chowder

7 pounds whole clams
1/4 cup cornmeal
2 1/2 cups chopped onions
2 cups sliced celery
4 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1/4 teaspoon white pepper
4 cups water
2 tablepoons butter
2 cups chopped onions
3 tablespoons all-purpose flour
4 cups peeled and diced potatoes
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup milk
1 1/2 cups heavy cream

1. Place whole clams in a bowl; cover with cold water. Sprinkle with cornmeal and let stand for 30 minutes. Drain and rinse; set aside.
2. Combine chopped onion, sliced celery, chopped parsley, bay leaves, and pepper. Add the clams and water. Bring to a boil. Cover, reduce heat to medium, and cook for 10 minutes, or until the shells open. Discard any unopened shells. Remove the clams from the shells and chop. Set aside.
3. Strain the cooking liquid and reserve 4 cups. Discard the vegetables.
4. Melt butter in a large kettle coated. Add chopped onions and saute for 5 minutes. Add flour and stir well. Add the reserved broth, diced potatoes, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 10 minutes, or until the potatoes are tender.
5. Add the clams, milk and evaporated milk. Heat until just to boiling.

Makes 6 servings.

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