Jeananne'S Ne Clam Chowder

• 1/2 package of bacon, diced
• 1 medium onion, grated with large holes of grater
• 2 stalks celery, finely diced along with some leaves
• 1 carrot, grated
• 1/2 cup butter (1 stick)
• 1/2 cup white wine
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bottles clam juice plus liquid from canned clams
• 6 cups half and half
• 1/8 t. each fresh nutmeg, cayenne pepper
• 1/4 t. thyme, dried
• 1 t. chives, dried
• 1-30 oz. bag diced hash brown potatoes (time/back saver)
• 5 cans whole baby clams (equals about 5 cups worth)

1. In a large stock pot cook bacon until crisp, remove from pan to drain; crumble. Reserve drippings. Add butter, celery, carrot & onion to pan saute until tender. Stir in wine to deglaze the pan, allow to bubble for a minute & reduce.
2. Stir in flour, cook and stir until smooth and bubbly. Add clam juice (from bottles AND liquid in canned clams) and half and half all at once. Add spices; cook and stir until the mixture bubbles and thickens. Add potatoes, simmer until tender & chowder has thickened. About 20 minutes.
3. Add clams and crumbled bacon; cook another 5-10 minutes.
4. Enjoy!

bacon, onion, stalks celery, carrot, butter, white wine, flour, salt, pepper, clam juice, fresh nutmeg, thyme, chives, hash brown potatoes, baby clams

Taken from www.epicurious.com/recipes/member/views/jeanannes-ne-clam-chowder-52591741 (may not work)