Clam-It-Up Chowder

• 2 (6 1/2 ounce) cans minced clams
• 4 ounces bottled clam juice (half a bottle)
• 2 cups finely diced potatoes
• 1 cup finely diced onion
• 1 cup finely diced celery
• 2 tablespoons bacon fat
• 12 cup butter
• 23 cup flour
• 1 quart half-and-half
• 1 14 teaspoons salt
• 12 teaspoon sugar
• 14 teaspoon white pepper

1. Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
2. In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
3. In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
4. Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.

clams, clam juice, potatoes, onion, celery, bacon fat, butter, flour, salt, sugar, white pepper

Taken from www.food.com/recipe/clam-it-up-chowder-159793 (may not work)