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New England Clam Chowder

4 Cups celery, Diced or 2 Bunches Dice all with the pale leaves no dark leaves.
2 Med. onions, Diced
5 Med. Russet potatoes Peeled, Diced Or Red potatoes, diced you can pre boil whole then dice and add to soup at the end.
4 12-oz. cans of Snows Chopped clams with juice
3 Cans of clam juice
12 12-oz. cans of water
1/4 Cup Green Bell Pepper minced
1/4 Cup Red Bell Pepper minced
1/3 Cup Crisped Bacon Minced
1 Tbsp. dried Thyme
1/4 cup fish bouillon Base or 6 cubs
1/8 cup Chicken bouillon Base or 4 cubs
1/2 Tbsp. white pepper
1 Tbsp. Cracked Black pepper
1 Tbsp. Granulated Garlic
1/4 Cup Fresh Parsley minced, clean and to rinse out the chlorine, place in clean towel fold over to rinse over cold water then twist out all the water or until there is no green color left
1 Tbsp. Whight's Liq. Smoke


1. Add all Ingredients except the potatoes in a large pot and After you're done you should have about 6 qt. of soup/broth with the vegetables, Boil for about 30 min then simmer for 30 min more.
Note: the stock will reduce don't add any more broth you'll need the stock to be concentrated.

2. To make a Rox
1 & 1/2 pounds butter
1/3 Cup of bacon grease
5 cups flour
melt butter with bacon grease then add the flower, the thickness should be like toothpaste cook on low heat for 8 min. so add the flour a little at a time because you might have to much or you might have to add a little more flour to get the right thickness.

3. Add the Rox to the soup, you will have to turn up the heat to a boil while adding the Rox, then turn the heat down to a simmer and let cook for about 15 min. now your soup is ready for the Cream, and the potatoes. Note: the thickness should be like medium thick gravy if not added some corn starch to the soup and cook about 6 min. more.

4. Add 1 qt half and half) and 2 pt. Heavy Cream  to the pre cooked potatoes, heat to just before a boil, let sit on low heat until soup is ready.
Note: if you like your soup to be a little thinner add some milk to thin down.

(You can always reduce the recipe by Two if you're not that hungry.)

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