Clam Chowder

• 1 lb. pepper bacon, diced
• 5 celery stalks, diced
• 1 lg. white onion, diced
• 8 Yukon Gold potatoes, peeled and cubed
• 1 qt. whipping cream OR half and half
• 1/2 c. flour
• 3/4 c. butter (NOT margarine)
• 2 qt. clam juice
• 6 cans Snows chopped clams or whole baby clams
• Salt
• Fresh ground pepper

1. In a large pan, cook potatoes in clam juice until just tender, not mushy;
2. add the juice from the cans of clams if more liquid is needed.
3. When potatoes are done, add whipping cream or half and half and clams and bring to a simmer.
4. In a skillet, saute bacon 4-5 minutes on medium heat.
5. Add celery and onion and cook until onions are translucent.
6. Drain off fat and add bacon mixture to the potatoes.
7. In a separate pan, melt butter, then add flour, salt and freshly ground pepper and cook on medium-low for 2 minutes.
8. Add the potato mixture and stir until it thickens. Simmer 15 minutes and serve.

pepper bacon, celery stalks, white onion, potatoes, whipping cream, flour, butter, clam juice, baby clams, salt, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66798 (may not work)