Creamy Clam Chowder - cooking recipe

Ingredients

6 slices bacon, diced
2 stalks celery, diced
1 onion, diced
1/4 cup butter
2 tablespoons flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups clams, minced
white pepper, to taste

Preparation

In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
Remove from heat and set aside.
In a large saucepan, melt butter over medium heat.
Whisk in flour to form a roux, cooking until bubbly.
Whisk in 1 jar of clam juice, until smooth.
Stir in onion mixture.
Pour in half-and-half,and rest of clam juice, stirring constantly.
Stir in clams, reduce heat and simmer 30 minutes.
Season with pepper and serve.