Clam Chowder-My Best *****

By Nilson

Ingredients

• Bacon (12 to 16 ounce)
• 2 cups celery, diced small-some big
• onion 1 whole or so, diced small
• celery salt
• white pepper
• 3 cans clams drained-save juice
• 1 bottle clam juice
• 2 large potatoes- big chunks
• 1 quart whipping cream
• 2-3 Tablespoons flour
• Potato Flakes

Preparation

Step 1

Saute bacon until crisp. Remove bacon to paper towel. Save bacon grease using 2-3 tablespoons for sautéing celery and onion until soft, add clams to vegetables and heat through. Make roux with couple tablespoons bacon grease and flour and drained clam juice, salt and pepper, and vegetables. Add bottle clam juice to vegetables and clams. Add chunked potato, cook until done but very firm. Add roux and heat throughout and thicken. Add potato flakes and heat. Add cream and heat again. Let sit before serving. Be careful not to boil, burn or scald.