Clam Chowder

Ingredients

• 3 cans (6.5oz each) chopped clams, canned
• 2 large russet potatoes, diced
• 6 slices thick-cut bacon
• 1 each diced onion and celery
• 1 cup heavy cream
• 2 cups clam juice
• 3 tablespoons each butter and flour

Instructions

1. 1.Cook bacon until crispy; sauté onion and celery in bacon fat.
2. 2.Make roux with butter and flour; whisk in clam juice and potatoes.
3. 3.Simmer 15 minutes until potatoes are tender.
4. 4.Stir in clams and cream; season and serve topped with bacon crumbles.