Clam Chowder


1 pkg. bacon, cross cut 1/2" pieces

2 large onions, chopped

1/2 bunch celery chopped

4-6 small cans of clams and juice or 1 50 oz. can of clams

5 large potatoes peeled and cubed

1-2 bay leaves

3/4 c. flour

3 quarts milk

1/4 t. pepper

sprinkle of parsley

chicken boullion cubes 6-10 depending on your taste

Directions:  Begin with a large pot.  Fry bacon until lightly browned, not dark.  Drain and save drippings.  Add onions and celery, stir and cook with bacon for 5 mins.  Add bay leaves.  Add potatoes and clams and juice; simmer until potatoes are barely done–10-15 mins.  Mix bacon drippings with enough butter or oil to make 1/2 c.; add flour to make a paste.  Add 1 quart milk to pot and heat.  Add paste and cook until quite thick.  Add 2 more quarts of milk; heat well but do not boil.  Season soup with boullion cubes.

This soup is better if it sets for a couple of hours.  It is also great the next day.  If soup is too thick, you may thin with a bit of milk or water.