Clam Chowder Recipe

ingredients:

1/2 C. heavy cream (you can use 2 C. milk if you prefer)

2 10oz. cans chopped or whole clams

1/4 tsp. garlic powder

salt and pepper to taste

1/2 C. diced carrots

1 1/2 C. whole milk

1/2 C. diced celery

2 potatoes (cubed)

1 bottle clam juice

1 C. diced onions

4 strips bacon

1/4 C. flour

4 T. butter

Directions:

Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in clam juice plus the juice from the 2 cans of clams (do not add the clams yet). Let that simmer on medium heat until potatoes are tender. While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream or additional milk. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer. Remove from heat and stir in crumbled bacon. Enjoy!

recipe from Jane't page