New England Clam Chowder
4 ounces Bacon, chopped
1/4 cup Butter
1 cup All purpose flour (may need a little more or little less)
1 cup onion, small dice
1 cup celery, small dice
2 cans (4oz each) chopped clams
2 cups clam juice
1 lb. potatoes, diced
1 pint Half and Half
2 pints milk
salt & pepper to taste
2 bay leaves
In your pot, render bacon until it's nice and crispy. Remove the bacon but leave the grease, it will be part of the roux. Add in the butter and flour, stir it all together and allow to cook until it gets to be a nice, light golden color.
Add in your celery and onions and allow them to cook a couple of minutes in the roux.
Add in your clams and clam juice. Stir it all together. Add in the potatoes and continue to stir.
Add in your milk and half & half. Season with salt and pepper and add in the bay leaves.
Allow that to simmer and reduce down for about 30 minutes. Be sure to stir occasionally so the bottom doesn't burn. When it has reached your preferred thickness, turn of the heat and enjoy.
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