Ray Ramirez Boston Clam Chowder

From my brother, who says he got it from the San Jose Mercury News, March 1992.

• Ready In: 40 mins
• Serves: 14

Ingredients

• 4 -6  slices bacon
• 2  medium potatoes, peeled and diced (about 1 1/2 cups)
• 1⁄4 lb butter
• 1⁄3 cup flour
• 1  quart half-and-half
• 1  cup  chopped celery
• 1  large onion, finely diced
• 3  tablespoons pimiento, chopped
• 16  ounces canned clams (about 3 cans of chopped clams)
•  clam juice, to taste
• 1⁄4 cup  chopped fresh parsley
•  salt and pepper

Directions

1. Fry the bacon until cooked but not overly crisp. Drain, chop finely and set aside.
2. Blanch the diced potatoes by placing them in cold water and bringing it to a boil.
3. Let them cook for several minutes then drain and set aside.
4. Simmer the onion in a very small amount of water until almost cooked.
5. Add the celery and cook for a few more minutes. Save the liquid.
6. Melt the butter in a soup pot but do not allow it to brown.
7. Slowly add the flour, stirring to make a roux.
8. Slowly add the half and half,stirring with a wooden spoon to keep it from forming lumps.
9. Add the clam juice. Over medium-low heat, add the celery and onions.
10. Add the pimiento and clams. Add the bacon and the potatoes.
11. Bring to a very low simmer, stirring with a wire whisk or wooden spoon nearly constantly to prevent burning, for at least five minutes or until the potatoes are fully cooked.
12. Lower the heat, add the parsley and season with salt and pepper to taste.
13. Tastes even better if you make it a day or two ahead and then reheat slowly and gently.
14. A crock pot is ideal for re-heating soup.