Clam Chowder

• 11 potatoes, diced and shredded in processor (optional)
• 1 lb. carrots, diced
• 1 large onion
• 3 Tbsp. bacon grease
• 1/2 bottle dill sauce (optional)
• 2 large cans clams, drained, saving juice plus water to equal 4 c.
• 3 qt. half and half
• 1/2 c. butter
• 3 lb. bacon
• 1 c. cornstarch
• salt and pepper to taste
• chives to taste
• paprika to taste

1. Cook onions in grease until brown.
2. Add potatoes, carrots, sauce, seasonings and juice.
3. Boil.
4. Add clams, half and half, chives and butter.
5. Simmer for 1 1/2 hours.
6. Fry bacon crisp.
7. Add, crumpled, into soup.
8. (Save some to garnish as served.)
9. Add cornstarch to thicken as desired.
10. Simmer 1/2 hour.
11. Garnish with chives and bacon.
12. Freezes for 1 to 2 months.

potatoes, carrots, onion, bacon grease, dill sauce, clams, butter, bacon, cornstarch, salt, chives, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464306 (may not work)