Clam Chowder

By adlee24

I discard about half of the potatoes that I cook because I don't care for that many potatoes but if you like them, don't throw any out after boiling in the clam juice. The starch from the potatoes helps to thicken the chowder. Also, I LOVE adding lots of celery leaves in, so yummy!

Ingredients

• 3 8 oz bottles of Clam Juice
• 6 (6 1/2 oz) cans minced Clams
• 1 lb Russet Potatoes peeled and cut
• 2 T Butter
• 1 Bay Leaf
• 5 Garlic Cloves
• 5 slices of thick Bacon
• 1/4 c Flour
• 1 large Onion
• 2 c Half and Half
• 3 stalks Celery with leaves
• 1 t Hot Pepper Sauce

Preparation

Step 1

Bring clam juice to a boil in pan over high heat. Reduce to med low, cover and simmer potatoes about 10 minutes. Melt butter in large pot over med heat. Add bacon and cook until begins to brown, 8-10 minutes. Add onion, celery, garlic and bay leaf, 6 minutes. Stir in flour and cook 2 minutes do not allow to brown! Add clam juice about a cup at a time and make a rue. Should be thick and pasty. Add half of potatoes, clams and half and half. Simmer, salt and pepper, hot sauce.