New England Clam Chowder

  • 3 cups potatoes, diced
  • 1 pound bacon, diced
  • 2 white onions, diced
  • 4 celery stalks, diced
  • 51 ounces canned chopped  clams
  • 48 ounces canned clam juice
  • 1-1/2 tsp old bay seasoning
  • 3 cups 1/2 and 1/2
  • 1/3 cup flour
  • 4 oz butter

Add bacon to a large soup pot over medium heat and cook until golden. Using a slotted spoon remove bacon. Sauté celery onions and potatoes in bacon grease for 5-7 minutes over medium low heat. Add butter and flour and whisk together to create a blond roux. Slowly whisk in clams, clam juice, ½ and ½, and seasoning. Bring to a boil and simmer until potatoes are cooked. Add bacon and serve.