Cathie's Clam Chowder

Ingredients

• 6 slices bacon diced
• 0.3 cup butter 
• 2 stalks celery diced
• 24 ounce bottled clam juice 
• 4 cups clams minced
• 2 tablespoons flour all-purpose
• 10 servings ground pepper white to taste
• 1 quart half-and-half cream 
• 1  onion diced

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent.
2. Remove from heat and set aside.
3. In a large saucepan, melt butter over medium heat.
4. Whisk in flour to form a roux, cooking until bubbly.
5. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture.
6. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
7. Season with pepper and serve.