Clam-It-Up Chowder

Ingredients

• 2 (6 1/2 ounce) cans minced clams

• 4 ounces bottled clam juice (half a bottle)
• 2 cups finely diced potatoes
• 1 cup finely diced onion
• 1 cup finely diced celery
• 2 tablespoons bacon fat
• 1/2 cup butter
• 2/3 cup flour
• 1 quart half-and-half
• 1 1/4 teaspoons salt
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

Directions

1. 1

   Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.

2. 2

   In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.

3. 3

   In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.

4. 4

   Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.