Sam Lee'S Famous Clam Chowder

• 6 to 8 cans chopped clams
• 2 bottles clam juice
• 2 cubes butter
• 1 can corn
• 1 bunch carrots, cubed
• 2 potatoes, cubed
• 2 to 3 stalks celery, cubed
• 1/2 onion, cubed
• 6 slices bacon, cut up in pieces
• 1 pt. whipped cream
• 1 qt. half and half cream
• 1/2 c. flour
• 4 to 5 Tbsp. cornstarch and water

1. Fry bacon crisp and keep to the side.
2. Use bacon oil to cook carrots, onion and celery.
3. Set aside.
4. Cook potatoes.
5. Set aside.
6. Melt 1 cube butter.
7. Add flour and brown.
8. Add clam juice slowly.
9. Add half and half plus whipped cream.
10. Add clams including juice from can.
11. Add corn, carrots, celery, potatoes and onion. Bring to a boil and thicken.
12. Use cornstarch base.
13. Add bacon and butter.
14. Simmer. Do not let burn. Enjoy!
15. (Do not overcook potatoes.)

clams, clam juice, butter, corn, carrots, potatoes, stalks celery, onion, bacon, whipped cream, cream, flour, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739280 (may not work)