New England Clam Chowder

1. 1

   Fry bacon until crisp; drain and reserve 1 to 2 tablespoons fat.

2. 2

   Add onion, celery and carrots to fat in kettle.

3. 3

   Saute until onion is soft and transparent.

4. 4

   Stir in flour and cook 1 minute. Stir in clam juice.

5. 5

   Add bacon, potatoes and bay leaf.

6. 6

   Cover and simmer 20 minutes until potatoes are tender.

7. 7

   Add half and half and clams and salt and pepper to taste.

8. 8

   Cook until heated through.

No additional tips available.