New England Clam Chowder

• 4 - 6 slices bacon
• 3 medium potatoes
• 2 stalks celery
• 1 small onion or 3 green onions
• 2 Tbsp flour or cornstarch
• 2 cups half and half or milk
• salt and pepper to taste
• 1 cup clam juice or milk
• 2 x 500 mL Canned Clams, chopped is best

1. Fry bacon until crisp. While cooking bacon chop potatoes, celery and onion(s).


2. When bacon is cooked, remove from pan but leave grease in pan. Fry potatoes, celery and onions for 5 minutes. Sprinkle with flour to coat. Transfer to soup pot.


3. Add milk to pot contents, and bring to boil. Let simmer for 20 minutes, covered, stirring occasionally. Potatoes should be cooked.


4. Add clam juice, salt and pepper to taste, and clams. Keep cooking until warm. DO NOT return to boil, as this will make the clams tough. Serve and enjoy.

If you want to use a garnish, sliced green onions work nice, as will fresh parsley.