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1
In a large stockpot, melt the butter over medium heat.
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2
Add the celery, onions, and bacon and cook for 6 to 7 minutes, or until the onion is translucent and the bacon is cooked and glossy but not yet crisp.
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3
Add the spuds and flour to the pot and stir steadily until all of the bacon fat and butter drink up the flour.
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4
(A flat spatula and flat-bottomed pot make a difference to the job, since once the flour is in the pot, it sticks in about 4 minutes if youre not paying attention.)
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5
Add the milk and drop the heat to low.
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6
Season with salt and pepper and leave the chowder to cook, uncovered.
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7
Meanwhile, in another large stockpot, combine the clams and the beer over high heat.
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8
Use only half of the beer; drink the rest.
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9
Too much beer will make the chowder curdle.
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10
Cover and cook for about 5 minutes, or until the clams open.
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11
Remove from the heat, uncover, and pick out and discard any clams that failed to open.
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12
When cool enough to handle, remove the clams from their shells, capturing any juice in the pan.
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13
Discard the shells and set the meats aside.
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14
Strain the juice through the finest-mesh sieve available and set aside.
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15
Slice the clam meats.
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16
Check to see if the potatoes are cooked, and if they are, add the clam meats and strained juice.
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17
The chowder is ready to eat, but it is better when it is one day old.
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18
Cover and refrigerate and reheat the next day, adding more milk if it is too thick.
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19
Serve with Pringles on the side and topped with chives and celery heart.
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20
Repeat recipe twice a week for 2 years.
