Clam Chowder

This is great chowder for a cold night. Make sure you taste along the way, because sometimes the clams can be very salty; if so adjust salt to taste.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1 (16 ounce) container  of chopped clams, in juice
• 2  cups cold water
• 1  tablespoon bacon grease (from 1/4 lb bacon) or 1  tablespoon  rendered  fat (from 1/4 lb salt pork)
• 2  medium onions, diced
• 2  tablespoons flour
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon pepper
• 3 1⁄2 teaspoons salt
• 2 (14 1/2ounce) cans  diced new potatoes, drained (or fresh potatoes diced)
• 3  cups  of scalded milk
• 1  tablespoon butter

Directions

1. In a 4 court pot on medium high add bacon and render fat, set bacon aside to use for a garnish when done. Add onions and sauté until tender (if using salt pork render the fat before adding onions).
2. Into onions, stir flour, celery salt, pepper, clam liquid, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
3. Add milk, clams, potatoes, 1 1/2 teaspoon of salt, and butter.
4. Cook covered another 10 minutes.
5. Garnish with crumbled bacon.