Rock And Roll Bbq Clam Chowder - cooking recipe

Ingredients

1/2 lb bacon
6 tablespoons butter
1 cup onion, finely chopped (1 large)
1 cup celery, finely chopped (4 ribs)
4 garlic cloves, minced
8 tablespoons all-purpose flour
3 (6 1/2 ounce) cans minced clams, and the juice
2 lbs red potatoes, peeled and chopped
8 ounces bottled clam juice
3 cups half-and-half
1 teaspoon celery salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon cayenne

Preparation

Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
Add butter to the stock pot and heat over medium until butter is melted.
Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
Check the potatoes. When they are done -- SOUP'S ON!
Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.