8 slices bacon
Lg. onion, chopped
3 stalks celery, sliced
Clove garlic, diced, crushed
3 c. half and half
3 c. milk
2 bay leaves
2 lg. red potatoes, peeled
1 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
2 (6.5 oz.) cans chopped clams
1 1/2 c. water
1 tbsp. garlic powder
1/2 c. flour
1/4 c. butter

Chop bacon, saute until fat is rendered (drain fat). Add to bacon in large soup pan, onions, celery, garlic clove. Cook until tender. Add 1 1/2 cups water and red potatoes. Cook until potatoes are tender.

Scald milk, add to soup with half and half, salt, pepper, garlic powder, parsley and clams (drained), bay leaves. Simmer 15 minutes.

In separate pan melt butter. Add flour; cook until bubbly. Add to chowder for thickness. Remove bay leaves before serving.