Recipe: New England Clam Chowder

Recipes using McCormick Mediterranean Sea Salt

• 2-4 medium potatoes, cubed
• 6 tbsps butter
• 2 medium onions, chopped
• 1/2 cup flour
• 3 ribs of celery, chopped
• 4 cups milk
• 1 can chopped clams and juice
• 2 tsps clam base if available
• 2 slices bacon
• fine sea salt to taste

Cook 2 slices bacon until crisp. Saute' onions in 2 tbsps of the drippings until tender. Add remaining vegetables and juice from the clams. Cover with water. Cook until potatoes are tender. Prepare a white sauce with the butter, flour, milk and salt. Add to vegetables, heat through and serve.