Clam Chowder - cooking recipe

Ingredients

12 oz. center cut bacon
1 lg. sweet onion
center only of celery stocks with leaves, about 1/2 c.
10 lg. potatoes, chopped to bite size pieces
8 - 6 1/2 oz cans clams, chopped or minced
3 carrots, grated
1 qt. 1/2 and 1/2
1 qt. whole milk
2/3 c. whole milk with 1/3 c. flour (for thickening)
salt and pepper to taste

Preparation

Slice up bacon into small pieces, and brown very slowly until golden brown and crunchy in a large stock pot, on low heat.
Remove cooked crisp bacon from pan with slotted spoon and put on paper towels to remove excess grease.
Drain all but 1 Tbsp. of grease from the pan.
To the same pan add the center leafy section of celery chopped fine and 1 sweet onion chopped fine.
Saute till onions are translucent.
Add 10 large potatoes chopped.
Add liquid only from the cans of clams.
Add grated carrots.
Cover and bring to slow simmer.
Cook until tender, about 45 minutes.
Add clams, half and half and 1 qt of whole milk.
Bring to almost a boil.
Add together 2/3 c. milk and 1/3 c. flour and whisk.
Add this mixture to the pan while stirring constantly.
Bring almost to the boiling point again.
Add salt and pepper to taste.
Add bacon bits and serve.
If you like it thicker add a small amount of corn starch. The thickness will be a bit different every time you make it because of the amount the potatoes break down.
This will freeze well and makes 6 to 7 qts.