Steve's New England Clam Chowder

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This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination.

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Steps

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Peel and chop the raw potatoes into small cubes.

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Place the diced potatoes in a dutch oven and fill with just enough water to cover them.

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Bring the water to a boil and cook for 7 minutes or until tender but not soft / mushy.

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Chop the onion into small pieces.

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Cut the bacon into inch pieces , cook until crisp in a large skillet.

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Remove bacon pieces and set aside.

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Drain all but 2 tablespoons of bacon grease.

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Add the chopped onions / celery and minced garlic to the skillet with the bacon grease.

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Saut until the onions are soft.

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Open the cans of clams.

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Drain the liquids into a small container.

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Add of the clam juice to the skillet with the onions , celery , and garlic.

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Set the clams and remainder of clam juice aside.

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Simmer for 5 minutes.

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When the potatoes are done , drain the potatoes and return to the dutch oven.

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Add the onion / celery mixture.

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Stir just enough to mix , not mash.

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In a large sauce pan , melt the butter and add the flour , making a roux.

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Add the half and ha.

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Ingredients

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baby clams, clams, baking potatoes, yellow onion, bacon, celery, garlic, butter, flour, 2% low-fat milk, half-and-half cream, worcestershire sauce, salt, fresh ground pepper, cayenne pepper, paprika, parsley