Terra's clam chowder

Hill’s Clam Chowder

1 cup diced onion

1 cup diced celery

1 cup diced carrot

2 cups diced red potatoes

2 tablespoons parsley flakes

½ package bacon cooked and crumbled – more or less to taste

2 bottle clam juice (I only use it if the juice from the canned clams doesn’t cover the vegetables)

2 + cans clams (I use at least 4)

3/4 cup butter

3/4 cup flour

1 quart half-and-half cream

1 1/2 tablespoons salt

1 teaspoon pepper (use less!!!)

1 teaspoon sugar

In a large stock pot cook vegetables and teaspoon sugar in clam juice (don’t forget the juice from the cans of clams) simmer until tender.

Note: I cook the bacon and use a little bit of the extra grease to cook the onions until they are soft.

Meantime, melt butter, add flour cook stirring constantly until well mixed.  Add half and half slowly and stir with wire whisk until smooth and thick.

Stir cream mixture, parsley flakes, bacon and clams into un-drained vegetables and heat through.

Season with salt and pepper to taste.