1 lb. premium bacon
2 to 3 med. onions
1 red pepper
3 to 5 lbs. potatoes
2 to 4 doz. fresh clams or 4 to 6 cans chopped clams
1 qt. half and half
1 pt. heavy cream
1 qt. milk
1/2 c. butter
1 c. flour
Salt and pepper

Pour reserved clam broth into large soup pot. Add potatoes and simmer until potatoes are semi-soft (about 15 to 20 minutes). Add all ingredients except flour and butter.

Roux: Melt butter over medium heat add flour stirring constantly for 6 to 8 minutes or until flour taste is gone. Add roux 2 tablespoons at a time until chowder is as thick as you like. Add salt and pepper.

Scrub clams and place in large pan with 3 cups water (any scraps of celery, thyme, and 1 bay leaf you have on hand). Cover and cook on high until clams are completely open. Pour off liquid and reserve. Remove from shells and chop in 3/8 inch pieces. Or add canned chopped clams and bottled clam juice. If canned clams are used 4 to 6 bottles of clam juice are needed for the broth.

Cut bacon into 1 inch squares. Saute bacon until golden brown. Remove from heat and drain. Reserve the bacon fat. Use 4 tablespoon of bacon fat to saute onions and diced red pepper. When onions are translucent remove from heat and add bacon pieces.