Clam Chowder

1. 1

   In a large pan, cook potatoes in clam juice until just tender, not mushy;

2. 2

   add the juice from the cans of clams if more liquid is needed.

3. 3

   When potatoes are done, add whipping cream or half and half and clams and bring to a simmer.

4. 4

   In a skillet, saute bacon 4-5 minutes on medium heat.

5. 5

   Add celery and onion and cook until onions are translucent.

6. 6

   Drain off fat and add bacon mixture to the potatoes.

7. 7

   In a separate pan, melt butter, then add flour, salt and freshly ground pepper and cook on medium-low for 2 minutes.

8. 8

   Add the potato mixture and stir until it thickens. Simmer 15 minutes and serve.

* Per serving · 4 servings · Values may vary.