Smokey Clam Chowder - cooking recipe

Ingredients

6 slices bacon, cut crosswise into thin strips
1 medium onion, chopped (1/2 c.)
1 c. chopped celery
2 cans minced celery
2 c. water
4 medium Idaho potatoes, pared and cubed
2 c. milk
3 Tbsp. flour
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley

Preparation

Saute bacon until crisp and brown; remove to paper towel. Drain and set aside.
Spoon 2 tablespoons drippings in heavy saucepan.
Saute onion and celery in bacon drippings for 5 minutes or until softened.
Drain clams, reserving liquid.
Set clams aside.
Add clam liquid, water and potatoes in saucepan.
Bring to boiling, cover and boil gently about 20 minutes or until potatoes are tender.
Crumble drained bacon; reserve.
Stir together 1/4 cup of the milk and flour in a small bowl until smooth.
Stir into saucepan with remaining 1 3/4 cups milk and the half and half. Cook over medium heat, stirring constantly until mixture thickens and bubbles.
Stir in reserved clams, salt and pepper.
Simmer 2 minutes.
Ladle into heated soup bowls.
Sprinkle with bacon and parsley.
Yields 2 quarts.