12 ounces uncured bacon
2 large yellow onions
1/3 cup flour
1 pound celery
4 pounds yellow potatoes, skins on
1 large can chopped clams and juice (48 ounces?)
water as needed
heavy cream, estimated 1 cup
Freeze the bacon until it is semi-frozen (so it is easier to cut when uncooked). Cut it into small pieces. Place it in a large soup kettle and heat slowly, cooking until the fat is released and the bacon is done but not crisp.
Chop the onions and add them to the bacon, stirring to coat. Cook over medium heat until the onions are transparent.
Add the flour, sprinkling it over the onions and bacon. Stir until there are no clumps; stir an additional two minutes to cook the flour.
Add the liquid from the clams and stir well until the flour clumps are incorporated. Add the chopped celery and diced potatoes; cook for 5-10 minutes until the potatoes are just done. Add water as needed, but no more than is necessary to cook the vegetables.
When the vegetables are done, add the reserved clam pieces. Add the cream to your preferred color and consistency, and more water as you feel is necessary. This is not a soupy chowder, but should be more like a stew.
Serves 12 or more.
2023