Grandma's Clam Chowder

Ingredients

Directions

1. 1

   Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).

2. 2

   Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).

3. 3

   Add potatoes to vegetables and mix well.

4. 4

   Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.

5. 5

   Add salt, pepper and hot sauce.

6. 6

   Add stock to cover vegetables (no more than 1" over).

7. 7

   Stir, add bay leaves and bring to a boil.

8. 8

   When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).

9. 9

   Add clams and increase heat until just boiling then remove from heat.

10. 10

    Stir in cream.

11. 11

    Ladle to bowls and garnish with parsley.