Ingredients:

• Four slices bacon
• Two tbsp butter
• One large russet potato
• One large onion
• 1/2 cup chopped celery
• One pound chopped clams
• Two cups clam juice
• One quart half and half
• 1/4 cup flour
• 1 tbsp dill
• 2 tsp thyme
• 2 tsp parsley
• 3 bay leaves
• 1 tsp black pepper
• Salt

Directions:

1. Cook bacon in skillet
2. Remove bacon from pan
3. Add onions and celery
4. Sauté on low heat for approx. 15-20 minutes or until vegetables become tender
5. Add butter and continue to cook until it melts
6. Add clam juice, bring to boil and add herbs and chopped bacon
7. Continue to cook for 15 minutes or until clam juice starts to reduce
8. Slowly add flour to thicken then add chopped clams
9. Continue to cook until base becomes thick and resembles pancake batter
10. Add base to large pot and add cream and potatoes
11. Simmer until chowder is thick and while continuously stirring