New England Bacon Clam Chowder
|Bacon slices||4 , diced|
|Onion||1 , finely chopped|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Canned chopped clams/Canned minced clams||13 Ounce, undrained (Two 6 1/2 Ounce Cans)|
|Clam juice||16 Ounce (Two 8 Ounce Bottles)|
|Potatoes/Cut in 1/2-inch cubes||3 Medium, peeled, cut in 1/2-inch cubes|
|Half and half||2 1⁄2 Cup (40 tbs)|
|Finely chopped parsley||1 Tablespoon|
In a large kettle, fry bacon until crisp; drain on paper towels.
Reserve 1 to 2 tablespoons bacon fat in kettle.
Add onion and celery; saute until onion is soft and transparent.
Stir in flour; cook 1 minute.
Drain juice from clams into kettle; reserve clams.
Stir in bottled clam juice.
Add cooked bacon, potatoes and bay leaf.
Cover and simmer 20 minutes or until potatoes are tender.
Add half and half and reserved clams.
Add salt and pepper to taste.
Cook until heated through.
Remove and discard bay leaf.