New England Clam Chowder Recipe

• 3 8 oz. bottles of clam juice
• 1 lb. russet potatoes, peeled, diced
• 2 T. (1/4 stick) butter
• 3 slices of bacon, finely chopped
• 2 cups chopped onions
• 1 1/4 cup diced celery
• 2 garlic cloves, chopped
• 1 bay leaf
• 1/4 cup all purpose flour
• 4 10 oz. cans of whole baby clams
• 1 1/4 cups half and half
• 1 t. hot pepper sauce

1. Melt butter in large pot over medium heat.
2. Add bacon and cook until bacon begins to brown.
3. Add onions, celery, garlic and bay leaf and saute until vegetables are soften, about 6 mins.
4. Stir in flour and cook 2 mins.
5. (do not allow flour to brown)
6. Gradually whisk in the bottles of clam juice.
7. Add potatoes, clams with the juice, half and half and hot pepper sauce.
8. Simmer chowder for 5 mins.
9. to blend flavors, stirring frequently.
10. Season to taste with salt and pepper.

bottles of clam juice, russet potatoes, butter, bacon, onions, celery, garlic, bay leaf, flour, baby clams, pepper sauce

Taken from cookeatshare.com/recipes/new-england-clam-chowder-454 (may not work)