New England Clam Chowder

• 3 cans chopped clams, drained

• 2 cans minced clams, drained

• 1 (8 ounce) jar clam juice plus water to cover

• 2 cups peeled and cubed russet potatoes

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced onion

• 1/2 tablespoon minced garlic

• 6 slices cooked bacon and bacon grease

• 1 quart half and half

• 1 stick unsalted butter

• 3/4 cup flour

• 1 teaspoon liquid smoke

• 1 teaspoon old bay

• 3/4 teaspoon onion powder

• 1 teaspoon garlic salt

• 1 teaspoon salt

• 1 teaspoon white pepper

• 2 tablespoons apple cider vinegar

• Chopped parsley for garnish

• Oyster crackers and fresh bread for dipping

Fry bacon in large sauce pot and save grease. Sauté all vegetables in grease for 5 minutes. Pour clam juice and enough water to cover potatoes and cook over medium heat until potatoes are fork tender - 15 to 20 minutes.

In a separate large saucepan while this is cooking melt butter and whisk in flour continuously cook and whisk 5 minutes.

Add half and half to flour roux and whisk over medium high until it reaches a simmer and reduce heat to low until thickened. Pour into pot with veggies and potatoes. Cook over medium heat.

Add clams, bacon and vinegar. Top with parsley.