Ingredients

• 2 tbsp. butter or margarine
• 1 cup chopped onion
• 1/2 cup chopped leeks
• 1/2 cup chopped celery
• 3 cups diced, peeled potatoes
• 1 can (6-1/2 ounces) minced clams, drained and juice reserved
• 1 can (6-1/2 ounces) chopped clams, drained and juice reserved
• 1 cup clam juice
• 1 cup water
• 1-1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup butter or margarine
• 1/2 cup flour
• 1 tsp. sugar
• 2 cups half and half
• 2 cups milk
• 2 slices bacon, crisply cooked and crumbled
• Salt and Pepper to taste

Directions

1. Melt 2 tbsp. butter in large pot or Dutch oven over medium-high heat.
2. Add onion, leeks and celery; saute until vegetables begin to soften.
3. Stir in potatoes, reserved clam juice, 1 cup clam juice, water, salt, and pepper.
4. Bring to a boil over medium-high heat; simmer until potatoes are tender, about 10 minutes.
5. Meanwhile, melt 1/2 cup butter in large saucepan over medium-high heat.
6. Whisk in flour and sugar and cook and stir for 1 minute.
7. Gradually whisk in half and half and milk; cook, stirring constantly, until mixture thickens and begins to boil.
8. Add milk mixture to vegetables.
9. Stir in clams and bacon.
10. Heat through over medium-low heat; do not boil.
11. Stir in salt and pepper to taste.
12. Serve topped with oyster crackers.

Serves 6

(This is a slightly modified version of a clam chowder recipe I found on Steph’s Country Kitchen Goodness website a few years ago. Unfortunately, this website is no longer on the web.)

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