Shirley's Maine Clam Chowder

Ingredients

• 8 slices bacon cut into small pieces
• 2 stalks celery diced
• 8 ounce bottled clam juice 
• 2 quarts shucked clams with liquid
• 2 cups half-and-half cream 
• 1 large onion chopped
• 3 large russet potatoes cubed peeled

Equipment

• sauce pan
• pot

Directions

1. In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
2. Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
3. Add potatoes, clam juice and clams to the stock pot.
4. Heat until simmering.
5. In a separate pot, gently warm (do not boil) half and half.
6. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate.
7. Serve hot.