2 slices bacon
1 lg. chopped onion
1 c. chopped celery
6 potatoes (unpeeled)
1 can chicken broth or clam juice
1 tsp. salt
1/4 tsp. white pepper
1 qt. half and half cream/milk
2 tbsp. melted butter
1 tbsp. flour
2 cans minced or chopped clams (6 1/2 oz. each) or fresh clams

Cook potatoes 6 to 10 minutes in boiling water to cover, then peel and dice in 1/2 inch chunks. Cook and crumble bacon. Fry onions and celery in fat.

Cook potatoes, onion, celery, bacon, salt, pepper, chicken broth, plus enough water to cover in soup pot until potatoes are almost tender. Add half and half, heat to almost boiling. Blend butter and flour together, add to chowder to thicken it.

Add clams last and heat until clams are hot. Serves 6. For 18 to 20 triple recipe using only 1 can broth and 5 lbs. potatoes.