Boston Clam Chowder

2 onions, chopped
3 pounds red potatoes, diced
3 32-oz. cans clams with juice
1 T dried thyme
2 t dried oregano
1 T dried basil
1/2 cup chicken bouillon
1 T white pepper 6 sticks of butter (not kidding)
3 cups flour
4 cloves garlic
1/2 gallon whole milk (or if you’ve gotten over the 6 sticks of butter, you can use half and half)

Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft.

Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes.

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