New England Clam Chowder - cooking recipe

Ingredients

6 slices diced bacon
1 onion, finely chopped
1/2 c. diced celery
1 c. diced carrots
3 Tbsp. flour
2 (8 oz.) bottles clam juice
3 medium chopped potatoes
1 bay leaf
2 1/2 c. half and half
2 c. (or two 6 1/2 oz. cans) clams
paprika
parsley

Preparation

Fry bacon until crisp; drain and reserve 1 to 2 tablespoons fat.
Add onion, celery and carrots to fat in kettle.
Saute until onion is soft and transparent.
Stir in flour and cook 1 minute. Stir in clam juice.
Add bacon, potatoes and bay leaf.
Cover and simmer 20 minutes until potatoes are tender.
Add half and half and clams and salt and pepper to taste.
Cook until heated through.