Chunky Vegetable Clam Chowder - cooking recipe

Ingredients

3 slices bacon (may add an extra slice or two)
2 cups cubed potatoes (I often add more)
1 cup coarsely chopped carrot (I use a very coarse grate)
1/2 cup chopped onion (I like to use leeks)
1/2 cup chopped celery, I add the celery (optional)
1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
1 (12 ounce) can evaporated milk (I use half and half or cream)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
2 tablespoons freshly chopped fresh parsley
2 tablespoons shortening (I use Crisco)
2 tablespoons flour

Preparation

In a large pot add bacon (I cut into bite size pieces) saute lightly.
Add in onions (and the celery which is optional) and saute briefly.
Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
Add in the milk, clams and chopped parsley stirring frequently until heated through.
You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.