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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.
