Clam Chowder

• 4 slices bacon, chopped
• 3 (6 1/2 ounce) canswhole shelled clams
• 3 tablespoons butter or 3 tablespoons margarine
• 12 cup chopped celery
• 12 cup chopped onion
• 2 green onions with tops, chopped
• 2 cups chopped potatoes
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups half-and-half
• 14 teaspoon hot sauce
• 12 teaspoon salt
• 14 teaspoon white pepper
• paprika
• fresh parsley sprig

1. Saute bacon in a large pot until crisp; pour off pan drippings; set aside.
2. Drain clams, reserving 1 cup juice; set clams aside.
3. Add clam juice, butter, and vegetables (celery, onion, green onion, potatoes) to bacon; bring to a boil; cover, decrease heat, and simmer 15 minutes or until potatoes are tender.
4. Chop clams coarsely; set aside.
5. Combine flour and milk; stir until flour is dissolved.
6. Add milk mixture, clams, half-and-half, hot sauce, salt, and pepper to soup mixture.
7. Cook over medium heat, stirring constantly, until thoroughly heated; check seasoning and adjust to taste.
8. Ladle into soup bowls and sprinkle with paprika; garnish with parsley.

bacon, clams, butter, celery, onion, green onions, potatoes, allpurpose, milk, hot sauce, salt, white pepper, paprika, parsley sprig

Taken from www.food.com/recipe/clam-chowder-337409 (may not work)