Clam Chowder

Serves 6-8

Ingredients

3 (6.5 ounce) cans minced or diced clams

1 cup minced onion

1 cup diced celery

2 cups cubed potatoes

1 cup diced carrots

6 strips bacon

3/4 cup butter

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar

2 tablespoons liquid smoke

1 1/2 teaspoons garlic salt (or powder if omitting the salt)

1 teaspoon bay leaves

Ground black pepper to taste

Directions

1. Brown bacon in a large skillet, then set bacon aside to drain. Cook the vegetables in the bacon grease for a few minutes, then drain juice from the clams into the skillet. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Once melted, whisk in flour until smooth. Let the roux cook down. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in vinegar and liquid smoke, and season with garlic salt, pepper, and bay leaves. Crumble up bacon and add to the pot. Stir in clams just before serving. If they cook too much they get tough. Serve when the clams are heated through!