STEVE'S NEW ENGLAND CLAM CHOWDER

Steps:

• Peel and chop the raw potatoes into small cubes.
• Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
• Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
• Chop the onion into small pieces.
• Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
• Remove bacon pieces and set aside.
• Drain all but 2 tablespoons of bacon grease.
• Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
• Sauté until the onions are soft.
• Open the cans of clams.
• Drain the liquids into a small container.
• Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
• Set the clams and remainder of clam juice aside.
• Simmer for 5 minutes.
• When the potatoes are done, drain the potatoes and return to the Dutch oven.
• Add the onion/celery mixture.
• Stir just enough to mix, not mash.
• In a large sauce pan, melt the butter and add the flour, making a roux.
• Add the half and half cream and the 2% milk.
• Cook on medium heat until thickened, stirring constantly with a whisk.
• Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
• Pour the thickened sauce into the Dutch oven with the potatoes and onions.
• Add the clams and bacon pieces.
• Stir to mix.
• Cook over medium heat until heated through.
• If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
• Spoon into serving bowls, garnish with paprika and parsley, and enjoy.