Creamy Clam Chowder

1. 1

   In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.

2. 2

   Remove from heat and set aside.

3. 3

   In a large saucepan, melt butter over medium heat.

4. 4

   Whisk in flour to form a roux, cooking until bubbly.

5. 5

   Whisk in 1 jar of clam juice, until smooth.

6. 6

   Stir in onion mixture.

7. 7

   Pour in half-and-half,and rest of clam juice, stirring constantly.

8. 8

   Stir in clams, reduce heat and simmer 30 minutes.

9. 9

   Season with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.