For friends whom have asked for my Clam Chowder Recipe:

1 large onion, chopped
4 slices meaty bacon diced (or meaty salt pork)
3 stalks celery chopped
2 leeks thinly sliced
2 cups chopped or minced clams
1 cup If available, minced quahaugs, don't forget to save steaming liquor
2 quarts clam juice (canned or bottled if necessary)
(if you steam your clams prior to mincing, use the clam liquor strained)
4 large potatoes diced
1 can cream of celery soup condensed
1 pint of light cream or half and half
sea salt
freshly ground pepper
2 bay leaves
tbsp thyme

Render bacon until crisp, remove the cracklings
slowly cook onions, celery and leeks until translucent
add about 2 tablespoons of flour, mix well for about a minute or two
add clam broth
add clams
add potatoes
add bay leaves and thyme
simmer for 2 hours
Salt and pepper to taste
add cream of celery soup
simmer for an hour or so until potatoes are thoroughly cooked

**** AT THIS POINT YOU MAY STOP AND COOL AND REFRIGERATE FOR A DAY OR
SO, CHOWDER DOES TASTE BEST THE "NEXT DAY" AFTER ALL THE FLAVORS HAVE
DEVELOPED ****
If cold, reheat chowder to
just below the boiling point.
Add cream and pat of butter
Add the bacon or salt pork cracklings from Step #1

Serve with oyster crackers

ENJOY !!!!!!