Step 1: In a large soup pot over medium heat lightly saute the bacon
Step 2: Add in onions (and the celery which is optional) saute briefly
Step 3: Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper, simmer until vegetables are done
Step 4: Add in the milk, clams and chopped parsley stirring frequently until heated through
Step 5: You may wish to serve at this point but we make a roux, melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into the Chowder
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