Steve's New England Clam Chowder Recipe

Directions:

1. Peel and chop the raw potatoes into small cubes.
2. Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
3. Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
4. Chop the onion into small pieces.
5. Cut the bacon into 1/2 inch pieces, cook until crisp in a large skillet.
6. Remove bacon pieces and set aside.
7. Drain all but 2 tablespoons of bacon grease.
8. Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
9. Sauté until the onions are soft.
10. Open the cans of clams.
11. Drain the liquids into a small container.
12. Add 1/2 of the clam juice to the skillet with the onions, celery, and garlic.
13. Set the clams and remainder of clam juice aside.
14. Simmer for 5 minutes.
15. When the potatoes are done, drain the potatoes and return to the Dutch oven.
16. Add the onion/celery mixture.
17. Stir just enough to mix, not mash.
18. In a large sauce pan, melt the butter and add the flour, making a roux.
19. Add the half and half cream and the 2% milk.
20. Cook on medium heat until thickened, stirring constantly with a whisk.
21. Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
22. Pour the thickened sauce into the Dutch oven with the potatoes and onions.
23. Add the clams and bacon pieces.
24. Stir to mix.
25. Cook over medium heat until heated through.
26. If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
27. Spoon into serving bowls, garnish with paprika and parsley, and enjoy.