Cathie’s Clam Chowder

Ingredients

• 6 slices bacon, diced
• 2 stalks celery, diced
• 1 onion, diced
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 3 (8 ounce) jars clam juice
• 1 quart half-and-half cream
• 4 cups minced clams
• Ground white pepper, to taste

Directions

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, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.

Season with pepper and serve.