Ingredients

• 1 c. choped onion
• 1 c. chopped celery
• 1/2 c. cooked bacon (crisp)
• 1 c. flour
• 5 c. clam juice (bottle)
• 3 16 oz. cans clams (some chopped, some whole)
• 8 oz. potatoes, cut into bite size cubes
• 1/2 c. milk
• 1/2 c. heavy cream
• 1 tsp. salt
• 1 tsp. black pepper
• 1 stick butter

Directions

1. Melt the stick of butter and in this, saute the celery and onion for 3 minutes.

2. Add the crisp bacon and flour.

3. Stir continuously for 5 minutes.

4. While doing this, put the clam juice, milk and cream into a heavy bottomed pot and warm gently on med/low heat.

5. Add the onion, celery and bacon mixture to the soup pot of warmed liquid.

6. Bring to a boil over med/high heat.

7. Decrease heat to med/low and cook for 10 minutes.

8. Add the cans of clams and cook for 10 minutes more. (Be careful not to overcook or the clams become tough.)

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