Clam Chowder

by Phylis Allard

3 cans Clams
½ cup Celery, chopped
½ lb Bacon
1 Bay Leaf, broken
2½ cups water
1 pinch Dill Weed
7 medium Potatoes, grated
2 quarts Milk
1 cup Yellow Onion, dice
7 tbsp Butter
1-8oz bottle Clam Juice
7 tbsp White Flour

Dice Bacon and fry in skillet until grease runs, and bacon is crisp. Remove bacon and break into pieces, and set aside. Combine grease and 2½ cps water in large pot and bring to full boil on med heat. Add grated potatoes, chopped celery and diced onion. Cover and reduce heat to low, and simmer until potatoes are done.

Melt butter in separate large pot. Slowly add flour, clam juice and milk, stirring continuously until well blended. Add pieces of Bay Leaf, clams, Dill Weed, and bacon bits. Add to hot potato mixture and stir well. Cover and simmer for 5-8 minutes before serving.

8 servings