Ingredients

The following ingredients have 4 Servings
  • 2 Lrg onions (diced)
  • olive oil
  • 5-6 big potatoes (peeled and cubed)
  • 2 celery stalks chopped
  • 6.5 oz Can crushed clams
  • 16 oz Clam Juice
  • 3/4 C butter
  • 3/4 C all-purpose flour
  • 1 pint half and half
  • 1/2 jar bacon bits (optional)
  • shredded cheddar
  • salt and pepper

Instruction

  • In a large pot saute the onions, potatoes and celery until the onions are golden
  • add the jars of clam juice and the juice from the can of clams (reserving the clams for later)
  • then add enough water to cover vegetables and a dash of salt Boil.
  • In small pot (while the vegetables are boiling) melt butter
  • add the flour and stir to paste.
  • Add the half and half and stir over medium heat until it's thick.
  • When the vegetables are cooked through, about 15 mins add the cream sauce to the big pot.
  • Add the clams, bacon bits and pepper to taste.
  • The longer you let the chowder simmer the better the flavor.
  • Serve the chowder with the cheddar, extra bacon bits and cornbread.