Clam Chowder

8 slices pepper bacon, diced (I use a whole pound)

1/2 cup butter

1/2 large onion, chopped

1 cup celery (2 large stalks), chopped

1/2 cup flour

4 (6 oz.) cans chopped clams or 2 cups fresh clams, shucked. (I use the canned clams from Costco)

3 large potatoes, peeled and cubed

3 cups milk (I use whole milk – don’t cut calories here!)

1/2 cup half and half

salt and white pepper (I have used black pepper also, just effects the color of the soup)

In a large pot over medium high heat, cook bacon until browned. Drain grease. Add butter, onions and celery to pot and cook over medium heat until softened and onions are translucent. Add flour and cook 3 minutes, stir constantly.

Drain clams and reserve liquid in a 1 pint measuring cup. Add enough water to clam liquid to equal 2 cups.

Add this liquid slowly to mixture in pot, stirring constantly. Add potatoes and bring mixture to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Add clams, milk and half and half. Heat until thickened, being careful not to boil or burn. Add salt and pepper and serve.