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Clam Chowder - Chunky Vegetable Clam Chowder

Created by Gerry on October 23, 2011

3 ounces bacon (3 slices, cut into bite size pieces, I add an extra slice or two)
2 cups cubed potatoes (I often add more))
1 cup chopped carrot (coarsely chopped, I use a very coarse grate)
1/2 cup chopped yellow onions (I like to use leeks)
1/2 cup chopped celery (while optional I do add the celery)
1 can (10 3/4 ounce) chicken broth (condensed, I use chicken stock, may add more)
1 can (6 1/2 ounce) clams (minced, drained and liquid reserved - we like to add an extra can)

1 can (12 ounce) evaporated milk (I use half and half or cream - more if I have added extra potatoes)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley
2 tablespoons shortening (I use Crisco)
1 tablespoon all-purpose flour

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