INGREDIENTS
5 lbs potatoes chopped (cook al dente)
1 lb bacon (fry until crisp, chop and set aside)
2 Sweet onions (chopped)
1/2 cup fresh parsley (chopped fine)
5 stalks celery (chopped)
4 cloves garlic (chopped fine)
3 tbsp Old Bay Seasoning
1 limit of (15) clams and clam juice
1 quart heavy cream or half & half
1 stick butter
1 tsp salt
2 tsp pepper
corn starch (as needed as thickening agent)
DIRECTIONS
Place onions, parsley, celery & garlic ingredients in grease of bacon and sauté. Drain potatoes and add the sautéed items and add clams and clam juice. Add heavy cream or half & half and butter. Bring mixture to hot (do not let boil)
Thicken with flour or corn starch also pick up clam base at cash n carry add 1 tablespoon or two season to taste with salt n pepper (about 2 teaspoons pepper and 1 teaspoon salt then add from there.
Also can add more clans and/or clam juice. I like lots of clams in my chowder! Once you have added everything let simmer for about 10 minutes you must watch closely and stir frequently so it won’t burn or boil. Wallah! You are done! Takes about an hour from start to finish no interruptions.