Creamy Clam Chowder

This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from all recipes.

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.

bacon, celery, onion, butter, flour, clam juice, half-and-half cream, clams, white pepper