Mrs. Pershing'S Clam Chowder

• 1 8 oz bottle clam juice
• 2 potatoes peeled and quartered
• 3 celery stocks (chopped)
• 3 carrots (chopped)
• 3 medium sized onion (chopped)
• 5 slices bacon (cut in two into 1 inch pieces)
• 3 6 1/2 oz chopped clams (reserve clam juice)
• 1 cup heavy cream
• 2 cups vegetable stock
• 2 TB butter
• 2 TB flour
• 1 Bay Leaf

1. Cook bacon until brown in Dutch Oven. Remove, and set aside. Cook in remaining bacon fat with 2TB butter the onions, celery, carrots. Cook 6 mins. Then add 2 TB flour. Cook for 2 mins. Then add vegetable stock, heavy cream, bay leaf, potatoes. Cook 12 mins. Potatoes need to be cooked through. Add in clams and bacon. Cook 10 mins. Add salt and pepper to taste.

clam juice, potatoes, celery, carrots, onion, bacon, clam juice, heavy cream, vegetable stock, tb butter, flour, bay leaf

Taken from www.epicurious.com/recipes/member/views/mrs-pershings-clam-chowder-1268859 (may not work)