Clam Chowder

Directions

1. Heat a heavy bottomed pot, or a cast iron pot. Dice the bacon and sprinkle it into the pot. While the bacon cooks, dice up the mirepoix and add it into the pot.
2. While that cooks, measure out the flour and butter. Add the butter to the pot, and once it melts, add the flour.
3. Stir constantly until it is all blended together smoothly into a roux. Then add in the cream in splashes while stirring. Do the same with the broth. Note that you only need to add until it stirs into the desired consistency.
4. Add the clam juice and seasoning, and simmer for 20 minutes.
5. Add the potatoes, diced, and simmer again for 20 minutes.
6. Add the clams allow to heat through, approx 5 minutes.

Notes

Really good with Oyster Crackers. If you live on the coast, use fresh clams. No excuses.